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🍽️ Fruity Lemon Cream

201 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Separate the eggs. You need the yolks and whites separately.
  2. 2. Whisk the egg yolks with the sugar until the mixture is frothy and pale.
  3. 3. Finely grate the lemon zest.
  4. 4. Fold in the lemon zest, yogurt, and wine into the egg yolk mixture gradually.
  5. 5. Soak the gelatin in cold water.
  6. 6. Squeeze the gelatin well to remove excess water.
  7. 7. Dissolve the gelatin with the lemon juice in a small saucepan over low heat.
  8. 8. Mix a small portion of the cream with the dissolved gelatin.
  9. 9. Fold this mixture into the rest of the cream.
  10. 10. Place the cream in the fridge for a short time to let it thicken slightly.
  11. 11. Whip the egg whites until very stiff.
  12. 12. Gently fold the whipped egg whites into the semi-set cream.
  13. 13. Let the cream set completely in the refrigerator.
  14. 14. Whip the cream until stiff.
  15. 15. Decorate the finished cream with the whipped cream.
  16. 16. Garnish the cream with the remaining grated lemon zest.

Nutrition per serving