660969 Citronfromage (denmark) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4: Eggs, separated
-Juice of 1 or 2 lemons,
6 T: Sugar,
-, according to taste
-Grated rind of 1 lemon,
1/2 cup: Whipping cream,
1 Envelope: unflavored gelatin,
Directions:
Beat the egg yolks with sugar until light, then add the lemon rind.
Beat the egg whites in a separate bowl until stiff. Dissolve the
gelatin in the lemon juice over a very low heat. Allow to cool
before adding to the egg mixture, and finally fold in the egg whites.
Pour into a glass bowl and allow to set for 1 to 2 hours in the
refrigerator. Just before serving, whip the cream and spread or pipe
it on top of the souffle. If you use the juice of 2 lemons, the sharp
flavor contrasts well with the bland whipped cream.
Submitted By BARRY WEINSTEIN On 03-05-95
Source from luhu.jp
Beat the egg whites in a separate bowl until stiff. Dissolve the
gelatin in the lemon juice over a very low heat. Allow to cool
before adding to the egg mixture, and finally fold in the egg whites.
Pour into a glass bowl and allow to set for 1 to 2 hours in the
refrigerator. Just before serving, whip the cream and spread or pipe
it on top of the souffle. If you use the juice of 2 lemons, the sharp
flavor contrasts well with the bland whipped cream.
Submitted By BARRY WEINSTEIN On 03-05-95
Source from luhu.jp