Contents
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Ingredients
- 400 g Mascarpone
- Lemon zest from 1 lemon
- Juice of 0.5 lemon
- 2 Egg yolk
- 100 g Sugar
- Ground gelatine for 0.5 l liquid
Instructions
- Beat the egg yolks with the sugar until frothy.
- Add juice and lemon zest.
- Fold in the mascarpone.
- Beat the egg whites until stiff and slowly fold in.
- Thicken the gelatine and fold it into the mixture.
- Let rest in the refrigerator for at least 4 hours.
- Bake the buttermilk muffin according to KB, let it cool down, cut in the middle and fill it. You are welcome to decorate with fresh ones. Or layer in a glass and use bananas as fruit - each guest as he wishes -
Nutrition
Serving: 100gCalories: 311kcalCarbohydrates: 21.9gProtein: 2gFat: 24g