Lemon Cream

Ingredients

• 200 ml freshly squeezed lemon juice
• 1 untreated lemon (zest, fruit segments)
• 200 ml dry white wine
• 120 g sugar
• 30 g cornstarch
• 2 egg yolks
• 3 egg whites
• 100 ml whipping cream
• 2 tbsp chopped pistachios
• mint

Instructions

1. 1.

   Bring the lemon juice, zest, 1/8 l wine and 100 g sugar to a boil. Whisk the cornstarch and egg yolks with the remaining wine. Gradually add the stirred cornstarch into the boiling liquid while stirring, then bring to another boil. Remove from heat and let cool.

2. 2.

   Beat the egg whites with the remaining sugar until very stiff and fold into the cream. Whip the cream until stiff and fold in as well. Spoon the mousse into glasses and serve garnished with chopped pistachios, mint leaves, and lemon segments as desired.