Summer cream
Instructions
In a saucepan, Beat egg yolks with sugar until frothy, will combine the lemon juice and cook in a Bain-Marie, stirring, thicken the cream.
Remove from heat and add the egg whites very firm.
Stir the mixture, pour into 4 bowls and put them in the fridge for 3 hours.
Dilute the gelatin with 2 tablespoons brandy and water in a saucepan on low heat.
Boil for 5 minutes.
Pour the warm cream and put in refrigerator for 1 hour.
Ingredients and dosing for 4 persons
- 7 egg yolks
- 9 egg whites
- 2 lemons
- 170 g of sugar
- 2 tablespoons of raspberry jelly
- 1 tablespoon of brandy