- 2 LEMONS, juice and rind
- 2 LEAVES OF GELATIN, soaked
-
5 EGGS, separated
-
1 CUP
CREAM,
whipped with
-
100 GRAM SUGAR
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|
- 1 CUP MILK
-
3 EGG YOLKS
-
75 GRAM SUGAR
-
200 GRAM STRAWBERRIES, pureed with
-
JUICE OF 1 LEMON
-
1 CUP CREAM,
whipped
|
Heat the lemon juice and dissolve the gelatin, allow to cool down to room
temperature. In the mean time, beat the egg whites until fluffy. Stir the egg
yolks together with the lemon juice mixture and the rind, and beat a few
minutes. Now put together the cream, lemon egg yolk mixture and egg whites and
put it in a bowl in the freezer for at least 5 hours.
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Mix the egg yolks, the
sugar and the milk together and heat the mixture, either au bain marie or in the micro
wave, first 30 seconds and then 15 seconds every time. Keep mixing in between. When the
mixture thickens and is hot, put it in the fridge for one hour. Add strawberry puree
and the cream and stir well. Freeze for at least 4 hours,
stir every hour, or use an electrical ice cream maker.
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