| lemon rind |
1tbsp, grated |
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| lemon juice |
12tbsp |
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| sugar |
8tbsp |
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| eggs |
5, separated |
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| gelatin powder |
1-1/2tbsp |
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| double cream |
2 cups |
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| praline |
for decoration |
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| Method: |
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| Combine egg
yolks and lemon rind in a bowl. |
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| Add 6 tbsp
of sugar and whisk until light and creamy. |
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| In another
small bowl mix gelatin powder with a quarter cup of water and place in a
double boiler. |
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| Stir in
lemon juice, mix and cool it a little. |
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| Now stir
gelatin liquid in the egg yolk mixture and mix lightly. |
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| Whip the
cream to soften its peaks ans fold into the egg yolks. |
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| Whisk egg
whites separately until stiff. |
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| Whisk in 2
tbsp of sugar. |
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| Now lightly
fold the whites into yolk mixture. |
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| Chill at-least 4 to 5 hours or overnight before serving. |
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| Decorate
with praline. |
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| Serves 6. |
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