Lime cream with a lingonberry cap
- 3 Limes
- 2 eggs (size M)
- 1/2 packet vanillin sugar
- 50 g sugar
- 2 sheet gelatine
- 125 g whipped cream
- 20 g cranberries
35 minutes
light
- 1.
- Wash the limes with hot water, rub dry. Remove the lime zest from 2 limes with a zest and keep it. Juice 2 limes. Separate eggs. Put the egg yolk, lime juice, vanillin sugar and sugar in a bowl and whip with the whisk of the hand mixer for approx. 12 minutes until white.
- 2.
- Add lime zest. Soak gelatine in cold water, squeeze out and dissolve. Add some egg mixture to the gelatin. Then add gelatin to the egg mixture, stirring constantly. Beat egg white and cream separately with the whisk of the hand mixer until stiff and fold loosely into the cream.
- 3.
- Fill into glasses and refrigerate for at least 4 hours. Cut the remaining lime into thin slices. Garnish with cranberries and lime wedges just before serving.
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