Lemon cream (4)
Instructions
Squeeze lemons and strain the juice.
Put it in a bowl with wine.
Beat the egg yolks with sugar until white and frothy cream, then add to the lemon juice with the wine.
Cook the cream in a double boiler, stirring constantly, for about 15 minutes without bringing to the boil.
Serve cold cream.
Ingredients and dosing for 4 persons
- 2 large lemons
- 25 cl of muscat wine
- 4 egg yolks
- 4 tablespoons of sugar