Lemon Cream
Prep: 15min
|
Servings: 4
|
Cook: 20min
Zitronencreme is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 untreated lemons
- 200 ml freshly squeezed lemon juice
- 150 ml dry white wine
- 150 g sugar
- 1 Tbsp vanilla sugar
- 30 g cornstarch
- 2 Eggs
- 20 ml limoncello
- 100 ml whipping cream
Instructions
-
1.
Wash both lemons hot and grate them dry. Slice one lemon into very thin rounds and line the glasses with them. Grate the zest of the other lemon.
-
2.
Bring the lemon juice, zest, wine and 100 g sugar along with vanilla sugar to a boil. Separate the eggs; whisk the cornstarch with two yolks and limoncello. Stir the mixture into the boiling liquid and bring back to a boil. Remove from heat and cool. Whisk the egg whites with the remaining sugar until very stiff, fold into the cream. Whip the cream stiffly and fold in as well. Spoon the mousse into the prepared glasses and chill for at least 30 minutes. Serve chilled.
