Summary

Ingredients

• 60 g biscuit (s), cantuccini, butter biscuits or ladyfiners, your choice
• 30 g butter
• 0.5 teaspoon ½ lemon peel, grated, or lemon peel flavor
• 125 ml whipped cream
• 1 lemon (s), the juice which 50 ml
• 80 g suar, finer
• 2 egg (s)
• 2 ½ sheets white gelatin

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Instructions

1. Grind biscuits or roll them into a fine crumb with a rolling pin with the help of a freezer bag. Melt the butter (I do this in the microwave) and mix it carefully with the biscuit crumbs. Divide into 4 dessert rings, press down and chill.
2. Soak the gelatin in water.
3. Separate the eggs, beat the egg whites with a pinch of salt until they are very stiff. Beat the cream until stiff too.
4. Beat the egg yolks with the sugar on a low level and beat on the highest level until a thick cream is formed. Add the lemon juice and stir in.
5. Squeeze out the gelatin and dissolve in the microwave (under observation, goes very quickly). Then stir 2 tablespoons of the cream into the dissolved gelatin and then add this cream to the egg cream and mix in. Gradually stir in the egg white and finally the cream.
6. Pour the cream evenly into the dessert rings and refrigerate. The cream should have at least 6 hours to gel, preferably overnight!