Soak gelatin in water for 10 minutes. Meanwhile grate the skin off the lemons and mix with the egg yolks, 1table spoon water, the juice of the lemons and the vanilla sugar. Beat for 15 minutes or until creamy. Add the sugar and keep beating the mix.
Now mix in the gelatin which you take out of the water and press so the excess water escapes. Mix in with the milk first until fully dissolved, then add to the cream. Put the crème into the fridge.
Meanwhile you beat the egg whites until they are stiff. After 30 minutes in the fridge, add the stiff egg whites into the cream. Fill into the serving dishes and back into the fridge until the crème is stiff and ready to enjoy.
Ingredients:
6 sheets of gelatin
2 clean lemons (no pesticide treatment on skin)
2 eggs
1 tbsp vanilla sugar
100g sugar
3/8 liter milk
125g cream
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