Grandma Friede`s East Prussian Lemon Dish V. 1910
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 5 egg (s), very fresh
- 125 g suar
- 2 large lemon (s), untreated, the zest and about 10 tablespoons the juice
- 10 tablespoon water or white wine, lovely
- 1 packet gelatin powder, white (9 g)
- cream
- Chocolate shavings
Print Recipe
Pin Recipe Instructions
- Separate the eggs and soak the gelatin in a little water. Then heat the rest of the water with just under 2 tablespoons of sugar and the swollen gelatine until the gelatine is dissolved. Whip the egg yolks with the rest of the sugar, lemon juice and lemon zest to a creamy mass.
- Then hide the dissolved gelatine. Let the mixture cool down while stirring frequently.
- In between, beat the egg whites until stiff. When the egg mixture begins to gel slightly, fold in the egg whites immediately. Then pour the cream into glasses or bowls. Caution, work very quickly now, because the mass attracts quickly! Tip: You can replace the water with sweet white wine if you like.
- Serve with whipped cream and chocolate flakes.
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