Lemon dessert

Ingredients for 6 servings:

• 3 sheets of gelatin
• Water for soaking
• 4 eggs
• 150 g sugar
• 2 lemons
• 6 figs, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Lemon pastry – an Argentinian dessert

Soak the gelatine in a little cold water for about 10 minutes. Separate the eggs. Beat the egg yolks and sugar in a bowl until creamy. Squeeze the lemons. Do not squeeze the gelatine; dissolve over low heat. Remove the pan from the heat and mix 2 tablespoons of the egg yolk cream and the lemon juice into the gelatine. Stir this mixture into the egg yolk cream. Now beat the egg whites until stiff and fold into the cream. Rinse 6 single-serve molds with cold water and fill with the cream. Refrigerate for 2 hours. Wash the figs and trim the stems. Remove the molds from the refrigerator and turn out onto dessert plates. Cut the figs into 4 wedges and arrange them decoratively around the cream.