Lime Cream I

Rinse limes under hot water and dab dry. Finely grate zest from one lime and squeeze juice from both limes. Soak gelatine in cold water. Beat egg yolks with sugar and vanillin until very creamy, then add lime juice and zest. Let the gelatine melt on a low gas flame and fold it in. Separately, whip the whipped cream and egg whites until stiff. Fold into the lime cream one by one. Pour into a large enough bowl and set aside to cool. Serve garnished with dots of cream, lemon balm leaves and chopped pistachios.

(6 servings)

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