serves: 6 calories per serving (without extra cream for serving): 205 fat per serving (without extra cream for serving): 12g Ingredients: 2 teaspoons powdered gelatin 2 medium eggs, separated 125g caster sugar grated zest and juice 2 lemons 150ml whipping cream to serve: whipped cream or crème fraiche strips of lemon zest Preparation: 1. Put 3 tablespoons water in a small bowl, sprinkle in the gelatine and let it soak. 2. In a large bowl, whisk the egg yolks and sugar until light and fluffy. Add the lemon zest and juice. Put a bowl over a pan of simmering water and whisk until the mixture is thick and creamy. Put the bowl of gelatine over another pan of hot water until the gelatine dissolves. Pour in a steady stream into the egg mixture, whisking to disperse it. Take mixture off heat and whisk for a minute to cool it, then leave to cool completely and thicken. 3. Whisk the egg whites until just firm. Lightly whip the cream, fold into the setting egg yolk mixture, then fold in the egg whites very lightly. 4. Spoon into glasses or bowls and leave to set. Spoon about a tablespoon of whipped cream or crème […]
