150 ml granulated sugar
3 egg yolks
300 ml whipping cream
50 ml lemon juice
zest of one lemon
Method:
Beat the egg yolks into the sugar until you have a very fluffy mixture. Whip the whipping cream. Add the lemon juice and the lemon zest to the egg-andsugar batter. Stir. Fold in the whipped cream, working so as not to deflate the volume. Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.
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