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Lemon Cream

Ingredients for 4 people:

  • 150 grams of sugar
  • 2 eggs
  • 10 g of gelatin
  • 150 ml low-fat yogurt
  • 2 lemons



Soften the gelatin in cold water, then let it dissolve in a water bath with the juice of 2 lemons (I recommend, be very precise with the weight of fish glue!) Beat the egg yolks with 100 grams of sugar, until they are well mounted and fluffy, add the dissolved gelatin with the grated rind of one lemon, yogurt and then incorporated, assembled in the egg whites with remaining sugar and also incorporated these into the mixture. Divide the cream into 4 bowls and place in refrigerator at least 2 hours. Just before serving, decorated with lemon slices and ribbons made ​​from the skins.





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Recipes easy and quick to cook. In cucina con Manu.
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