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Lemon Chiffon
(Citronfromage)
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| What You Need: |
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2 eggs, separated
2 teaspoons gelatine, soaked in 2 tablespoons cold water
¾ cup sugar
Juice of ½ a lemon
1¼ cup whipped double cream
Grated rind of ½ a lemon
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| How To Cook: |
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1. Beat the egg yolks and sugar until fluffy, then add the lemon juice, lemon rind and dissolved gelatine, stirring constantly until thick.
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2. Fold in the stiffly whisked egg whites and the whipped cream and pour the mixture into a mould which has been rinsed out with cold water; put in the refrigerator for about 3 hours.
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3. Unmould and decorate with whipped cream and seeded grapes, or as desired.
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4. Biscuits are usually served with this pudding.
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TIP:
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Alternatively, set in individual dishes and do not unmould. The same mixture makes a delicious filling for a flan case.
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