Lemon Cream (Citronfromage)

Recipe by Bayhill
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READY IN: 4hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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