in Dessert Recipes

Grandma's lemon cream

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Ingredients for 6 servings:

  • 4 eggs
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 1 pack of flavoring (Zitroback)
  • 2 lemons
  • 5 tbsp water, lukewarm
  • 6 sheets of white gelatin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the gelatine according to the package instructions. In the meantime, separate the eggs and beat the egg yolks with the lukewarm water until frothy. Gradually add 2/3 of the sugar, then stir in the squeezed lemon juice and the lemon zest. Squeeze out the gelatine, dissolve it in a little water, add 2-3 tablespoons of the cream, then stir into the remaining cream and chill. Now beat the egg whites with the remaining sugar and the vanilla sugar until stiff. When the cream begins to set, carefully fold in the beaten egg whites and pour the cream into a small or large glass bowl and chill. 2.5p per person. If you like, you can serve it with whipped, sweet cream.

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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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