Lemon and mint cream
- 4 sheet white gelatine li>
- 4 span> Eggs
- 6 EL Lemon juice
- 1 packet (6 g) grated lemon peel li>
- 100 g Sugar
- 200 g whipped cream li>
- 1/2 Bund span> Peppermint
- lemon wedges
20 minutes
light div>
- 1.
- Soak gelatine in cold water. Separate eggs. Beat the egg yolk, lemon juice, zest and sugar until the sugar has completely dissolved. Squeeze out the gelatine, dissolve over low heat.
- 2.
- Mix 3 tablespoons of cream with the gelatine. Then stir the gelatin mixture into the rest of the cream and refrigerate. Whip the cream and egg white separately until stiff. As soon as the lemon cream begins to gel, fold the cream into the cream first, then the egg whites.
- 3.
- Wash the mint, pluck the leaves from the stems and cut into fine strips, except for something to decorate. Pour lemon cream and mint leaves into dessert glasses and chill for at least 2 hours.
- 4.
- Garnish the lemon cream with the remaining mint and lemon wedges before serving.
1 person approx:
- 350 kcal li>
- 1470 kJ
- 9 g protein
- 23 g fat
- 28 g carbohydrates
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