LEMON PARFAIT
Citronparfait
Serves 6
Grated zest from 2 lemons
fresh juice from 2 lemons
2 eggs, separated
0.2 cup sugar
0.4 cup cream, approx 25% fat
Scrub the lemons, grate the zest and squeeze out the juice. Mix egg yolks with lemon zest and juice in a saucepan. Gently heat while stirring until it thickens. Add sugar.
Beat the egg whites until firm and foamy and then beat the cream. Gently stir in the whites and the cream in the egg yolk-lemon mixture.
Divide the batter in 6 serving glasses, approx 2½ tablespoons in each, and freeze. Take out about 20 minutes before serving.
Enjoy!
Bella
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