lemon cream
ingredients
- 3 big eggs
- 100g sugar
- 6 sheets of gelatin
- Juice of 3 lemons
- 1 tbsp lemon peel flavor
- 250g whipped cream
preparation
- Beat the eggs with the sugar vigorously. The mass must increase significantly in volume.
- Squeeze out the lemons. You get more juice out, if you roll the lemons from pressing out on the desktop several times under pressure back and forth.
- Dissolve the gelatine on a low flame, slowly add the lemon juice and the aroma to the gelatine.
- Briefly crack the eggs / sugar mass again, then stir in the gelatine-lemon mass and add to the egg-sugar mass.
- Carefully lift the not quite stiff whipped cream under the mass (do not stir).
- Then fill in portions in small bowls or the whole cream in a medium bowl and put at least two hours to be firmly in the refrigerator.
The recipe is enough for 4 to 5 servings and is especially tasty with cream.
