Lemon Cream


Rating: 3.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

Soak the gelatine in the cold water for at least 10 minutes.

Beat the yolks with the grated lemon zest, the juice of one lemon and the vanilla sugar with a hand mixer for about 5 minutes until creamy. Add the sugar and continue beating until the sugar is dissolved.

In the meantime, squeeze the gelatin well and melt it in a water bath (or carefully in the microwave) and stir it into the cream. Add the milk, stir gently (splash!) and let it all set together in the fridge until semi-solid. Stir from time to time.

Whip the egg whites to egg whites and fold into the semi-solid cream. Divide the cream evenly into glasses and set.

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