in Dessert Recipes

Fine lemon cream

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Ingredients for 4 servings:

  • 3 eggs
  • 4 tbsp sugar
  • 3 sheets of gelatin
  • ⅛ liter cream
  • 1 organic lemon(s), grated peel and juice
  • 4 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Soak the gelatin in cold water. Grate the lemon zest. Squeeze the lemon juice. Separate the eggs. Chill the egg whites. Whisk the sugar and egg yolks until frothy. Stir in the lemon zest and lemon juice. Heat the water and dissolve the gelatin in it. Then whisk the gelatin and egg mixture together and chill until the cream sets. This can take up to half an hour. Only then whip the cream and egg whites separately until stiff peaks form. Once the egg mixture has thickened, carefully fold them into the cream. Refrigerate the cream until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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