Airy cream

For 4 people
  • 3 sheet white gelatine
  • 2 fresh eggs + 1 egg yolk (Gr. M)
  • 3 (approx. 50 g) slightly heaped tablespoons of sugar
  • 1 packet vanillin sugar
  • grated zest of 1/2 untreated lemon
  • 4 EL brown rum, whiskey or brandy
  • 250 g whipped cream
  • cocoa, biscuits and mint
25 minutes
easy
1.
Soak gelatine in cold water. Separate eggs. Beat 3 egg yolks, sugar, vanillin sugar, lemon peel and rum with the whisk of the hand mixer for about 10 minutes until they are white. First stir in 4 tablespoons of egg yolk cream, then stir into the rest of the egg yolk cream. Approx. Chill for 5 minutes until the cream starts to gel
3.
Beat 2 egg whites and cream one after the other until stiff and fold into the cream, except for a little cream to garnish. Min. Chill for 3 hours. Dust with cocoa. Decorate with cream tuffs, biscuits and mint
1 person approx:
  • 350 kcal
  • 1470 kJ
  • 7 g protein
  • 25 g fat
  • 17 g carbohydrates

0 Comments

Leave A Comment