Lemon Cream (Citronfromage)

1. 1

   In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.

5. 5

   To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.