Zutaten für Lemon Cream Citronfromage
- Eggs
- 7 tablespoons (87.5g) granulated sugar
- Zest of 2 lemons
- Unflavored Gelatin
- Fresh Lemon Juice
- Whipping Cream
- Chocolate Shavings
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Zubereitung von Lemon Cream Citronfromage
- In a medium bowl, beat 4 large egg yolks until light and pale yellow.
- Gradually beat in 5 tablespoons (62.5g) granulated sugar and the zest of 2 lemons until the mixture is light and fluffy.
- Set aside.
- In a small saucepan, sprinkle 2 teaspoons (6g) unflavored powdered gelatin over 1/4 cup (60ml) cold lemon juice. Let it bloom for 5 minutes.
- Gently heat the saucepan over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- Remove from heat and set aside to cool slightly, stirring occasionally until it reaches a syrupy consistency (but is still liquid).
- In a clean, grease-free large bowl, beat 4 large egg whites until soft peaks form.
- Gradually add 2 tablespoons (25g) granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the cooled gelatin mixture into the egg yolk mixture until fully combined.
- Gently fold the egg yolk mixture into the beaten egg whites in two additions, being careful not to deflate the egg whites.
- Spoon the mixture into 4 to 6 individual serving dishes or ramekins.
- Refrigerate for at least 3 hours, or until set.
- To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
91g
Fat
42g
Carbs
8g
