Lemon dessert cream

Ingredients for 4 servings:

• 2 packs of ground gelatin (9 g each)
• 2 lemon(s), unsprayed
• 2 packets of vanilla sugar (or vanilla sugar)
• 100 g brown sugar
• 0.38 liters of milk
• 200 ml whipped cream
• 2 eggs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Family recipe

Allow the gelatine to swell in a little cold water. In the meantime, grate the lemon zest and squeeze out the lemon juice. Whisk the lemon zest with the egg yolk, 1 tablespoon of water, the squeezed lemon juice, and 1 packet of vanilla sugar until fluffy. Add the sugar and continue stirring with a whisk or mixer until the sugar dissolves. Meanwhile, heat the gelatine in a double boiler until dissolved, then slowly pour it into the cream. Then add the milk and refrigerate everything. Stir occasionally and, as soon as it is semi-stiff, beat the egg whites until stiff and fold in. Return to the refrigerator. To serve, whip the cream with 1 packet of vanilla sugar until stiff and serve with the mixture.