Lemon cream
Lemon cream
Lemon cream
5
1
Stefano Moraschini
In a bowl beat the egg yolks with the sugar until they become foamy.
Put the gelatine in a cup of water, let it soften, squeeze it, let it dissolve over heat, add the lemon juice, pour over the eggs and add the whipped egg whites.
Pour the cream into individual bowls and place in refrigerator to cool before serving.
Calories calculation
Calories amount per person:
308
Ingredients and dosing for 4 persons
License
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