LEMON CREAM (CITRONFROMAGE)
Posted for the Zaar World Tour-Denmark. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. Prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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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