Lemon Cream Desserts

1. 1

   Bloom gelatin in cold water for 5-6 mins. Beat egg yolks, sugar and vanilla extract until light and foamy. Add lemon zest and juice. If using sheet gelatin, squeeze any excess water. Melt gelatin with 1 tbsp lemon mixture and gently heat until melted then mix with remaining lemon mixture. Whip 1/2 cream until stiff then fold in. Whip egg whites until stiff then fold in. Transfer to serving vessels and chill.

2. 2

   To serve, whip remaining cream and use to decorate desserts. Serve with cookie cigars.

* Per serving · 4 servings · Values may vary.

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