Technical stages for Lemon Chiboust Cream :
- Bring the lemon juice to a slight boil together with the zests.
- Whisk the egg yolks with the sugar until thick and pale.
- Stir in the warm lemon juice.
- Combine the and , bring to a boil, add the softened and drained gelatin, and combine the whole mix to the stiff egg whites. with the leftover sugar.
- immediately and chill.
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