Lemon Cream Dessert recipe
information
380 calories per serving
ingredients
6 eggs, separated
200 g (7 oz) sugar
1 1/2 tablespoons Cognac
250 ml (8 fl oz) single cream
grated rind of 2 lemons
250 ml (8 fl oz) fresh lemon juice
4 teaspoons powdered gelatine
150 ml (1/4 pint) double cream
50 g (2 oz) grated coconut
25 g (1 oz) butter
200 g (7 oz) sugar
1 1/2 tablespoons Cognac
250 ml (8 fl oz) single cream
grated rind of 2 lemons
250 ml (8 fl oz) fresh lemon juice
4 teaspoons powdered gelatine
150 ml (1/4 pint) double cream
50 g (2 oz) grated coconut
25 g (1 oz) butter
method
1. Whisk the egg yolks with the sugar until frothy. Stir in the Cognac, single cream and lemon rind and whisk over a pan of gently simmering water until the mixture begins to thicken.
2. Warm the lemon juice. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and add
it to the lemon juice.
3. Stir the lemon juice into the egg yolk and cream mixture. Whisk the egg whites until stiff and fold them into the mixture.
4. Rinse a blancmange mould with cold water, fill with the lemon cream and leave to set in the refrigerator.
5. Whip the double cream until stiff and spoon it into a piping bag with a fluted nozzle. Fry the coconut in the butter until ,golden brown and allow to cool.
6. Turn out the lemon cream onto a plate, decorate the top with whirls of cream and sprinkle the cream with the browned coconut.
2. Warm the lemon juice. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and add
it to the lemon juice.
3. Stir the lemon juice into the egg yolk and cream mixture. Whisk the egg whites until stiff and fold them into the mixture.
4. Rinse a blancmange mould with cold water, fill with the lemon cream and leave to set in the refrigerator.
5. Whip the double cream until stiff and spoon it into a piping bag with a fluted nozzle. Fry the coconut in the butter until ,golden brown and allow to cool.
6. Turn out the lemon cream onto a plate, decorate the top with whirls of cream and sprinkle the cream with the browned coconut.
serving amount
serves 8
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