Ingredients for 4 people:
4 sheets gelatine
150 g raspberries
4 eggs (M)
100 g sugar
Grated zest of 1 untreated lemon
8 tbsp lemon juice
120 g whipped cream
Preparation:
1. Soak gelatine in cold water. Sort the raspberries.
2. Separate the eggs. Beat the egg whites until stiff. Whisk the egg yolks and 4 tablespoons of hot water until foamy. Add the sugar and beat until the sugar has dissolved.
3. Stir in the lemon zest and juice. Squeeze out the gelatine, dissolve it while lukewarm and stir into the egg yolk mixture. Chill until the cream begins to gelatinise.
4. In the meantime, whip the cream until stiff. Fold the cream and beaten egg whites into the egg yolk mixture. Fold in. Fill alternately with the raspberries into dessert glasses and chill.
Preparation time approx. 20 minutes (without waiting time)
Nutritional values per portion approx.:
Calories: 303
Joule: 1270
Protein: 10,7 g
Fat: 15,8 g
Carbohydrates: 28.4 g
(FoodCentrale by ddp images)
