Place gelatine sheets in cold water.
Add sugar to egg yolks
You are only going to use the peel of 1/2 a lemon. Keep the rest of the peel in freezer if you are using organic lemons.
Grate lemon peel. I find it easiest to grate like this, because I can see what I'm doing , I can see the amount and I can check that I'm only getting the yellow part of the peel.
Wring the gelatine
The gelatine + some of the lemon juice. Place your metal bowl in another bowl with the hot water.
Pinkie test. Not cold , not warm just right. Body temp.
Add gelatine/lemon solution to the egg yolks and sugar mix.
Add rest of lemon juice.
Whisk egg whites and control that they are stiff by holding the bowl upside down. Do it over an innocent bystander.
Fold the egg whites into the egg yolk lemon mix.
Fold from bottom of bowl and up over the egg whites. Continue to do so until you have an even mix.
Pour into grandmamas finest bowl.
Cover with cling film and put in fridge for at least 2 hours before serving.
Serve and be proud.
- 4.0 Pasteurized egg yolks
- 4.0 Pasteurized egg whites
- 3/4oz Sugar
- 4.0 Sheets of gelatin
- 2/3c Lemon juice
- Peel of 1/2 a lemon
- Double cream for serving
Brønshøj , Denmark