Lemon Pudding À La Majala
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 grams sugar
- 50 g corn starch
- 400 ml water
- 2 lemon (s)
- 2 medium egg (s)
- 1 sheet gelatin
- 0.25 ¼ bottle flavor (lemon flavor)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Squeeze the lemons and soak the gelatin in the lemon juice. Separate the eggs. Mix the corn starch with the egg yolks and 4 tablespoons of water and the aroma well. Beat the egg whites until stiff.
- Bring the water with sugar and salt to a boil in the saucepan. Take the pan off the stove and stir in the mixed cornstarch. Bring briefly to a boil.
- Take the pot off the stove again and add the lemon juice with the gelatine. Stir until the gelatin is completely dissolved. Don`t cook anymore! Fold in the beaten egg whites with the whisk. Fill pudding into bowls and chill.
- Instead of the real lemon, the original pudding contained citric acid. If you like that, you can dissolve 5 grams of citric acid in 100 ml of water instead of lemon juice. The gelatin sheet with the baking flavor replaces the small gelatin ball that contained lemon flavor. Instead of the baking flavor, you can also use the grated peel of an (untreated!) Lemon.
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