Lemon Raspberry Cream

Ingredients

• 300 g raspberries
• 100 g powdered sugar
• 100 ml whipping cream
• 2 Eggs (size M)
• juice of 2 lemons
• Lemon balm (for garnish)
• lemon slice (for garnish)

Instructions

1. 1.

   Sift the raspberries and mix with 25 g powdered sugar. Chill.

2. 2.

   Beat the whipping cream to half‑stiff peaks.

3. 3.

   Whisk the eggs with remaining powdered sugar in a bowl. Place over a hot water bath and whisk with a hand mixer, gradually adding lemon juice until a thick creamy mixture forms.

4. 4.

   Place the bowl in an ice bath and cool the cream while stirring; fold in the whipped cream.

5. 5.

   Distribute raspberry puree into 4 glasses and pour the lemon cream on top. Garnish with lemon balm and lemon slices.