Airy cream

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 3 sheets white gelatine
  • 2 fresh eggs + 1 egg yolk (size M)
  • 3 (approx. 50 g) slightly heaped tablespoons of sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 4 TABLESPOONS brown rum, whisky or brandy
  • 250 g Whipped cream
  • 7-10 Tbsp Cocoa, biscuits and mint

Directions

  1. 1

    Soak gelatine in cold water. Separate eggs. Beat 3 egg yolks, sugar, vanilla sugar, lemon peel and rum with the whisks of the hand mixer for approx. 10 minutes until white and foamy

  2. 2

    Squeeze the gelatine and dissolve at low heat. First stir in 4 tablespoons of egg yolk cream, then stir into the rest of the egg yolk cream. Chill for about 5 minutes until the cream begins to gel

  3. 3

    Beat 2 egg whites and cream until stiff and fold into the cream, except for a little cream for decoration. Chill for at least 3 hours. Dust with cocoa. Decorate with cream tuffs, cookies and mint

Nutrition Facts

KCAL
350 kcal
CARBS
17 g
FATS
25 g
PROTEINS
7 g

Categories & Tags

DessertMain dishcasserole