Redcurrant Foam - Vinbärsskum

REDCURRANT FOAM

Vinbärsskum

Serves 4 to 6

3 eggs

0.6 cup sugar

finely grated zest from 1 lemon

7 oz cream cheese, unflavored

0.8 cup redcurrants, fresh

or frozen

Separate the eggs. Beat the egg yolks with 0.2 cup sugar until fluffy. Beat in lemon zest and cream cheese. Blend in the berries, beat well and store cold for a while. Beat the egg whites until stiff and add remaining sugar. Gently stir this into the cream cheese mixture.

Divide it in serving glasses and store cold for 1 to 2 hours. Decorate with redcurrants.

Enjoy!

Bella