- 2 Eggs
- 2 sheets of gelatin
- 200 ml of cream 35% MG
- 75 grams of sugar
- 2 medium lemons
ELABORATION: (For 5 servings )
We put the gelatin sheets to soak in cold water
We separate the yolks from the whites and assemble these Last to point of snow with a pinch of salt. We reserve in the fridge.
We mount the cream and we reserve . Remember that for the cream to mount well you must have a percentage of at least 35% fat and it must be very cold before assembling it.
We beat the yolks with the sugar until they whiten.
We grate the lemons. We squeeze their juice and temper it.
Drain the gelatine leaves and dissolve them in the warm lemon juice. We stir well and make sure they are well dissolved.
Mix the beaten yolks s with the zest of the lemons, add the juice of the lemons with the dissolved gelatine. We stir well.
We incorporate the whipped cream, with enveloping movements.
We incorporate the beaten whites to the point of snow, with up/down enveloping movements.
We pour the mixture into the containers chosen and we took a few hours to the refrigerator.
We decorate to taste
Dedicated especially to Maria, so that from Bristol take good note of the recipe;)
I was inspired HERE