Lemon Cream (Citronfromage)
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 4 eggs, separated
- 7 tablespoons sugar
- 2 teaspoons freshly grated lemon peel
- 1 (1/4 ounce) envelope unflavored gelatin
- 6 tablespoons fresh lemon juice
- 1⁄2 cup whipping cream, whipped
-
Garnish
- chocolate shavings
directions
- In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.
- Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled.
- In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites.
- Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.
- To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.
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Reviews
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>