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Lemon Cream Royale

New.Wife's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 1 Cup (16 tbs)
  Eggs 6 , separated
  Water 1 1⁄4 Cup (20 tbs)
  Grated lemon peel 1 Tablespoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs)
Directions

MAKING
1 Prepare a 4-cup souffle or straight-side baking dish this way: Cut two strips of wax paper 12 inches wide and long enough to go around the dish with a 1-inch overlap.
2 Fold in half lengthwise. Wrap around the dish to make a 2-inch stand-up collar; hold in place with a cellophane tape or a rubber band and a paper clip.
3 In a medium-size saucepan, mix gelatin and 3/4 cup of sugar.
4 Beat in egg yolks until fluffy-light, add water.
5 Cook slowly, stirring constantly, until the gelatin dissolves completely and mixture thickens.
6 Remove from the heat. Pour into a large bowl and stir in lemon peel and juice.
7 Place the bowl in a pan of ice and water to speed setting.
8 Chill, stirring often, just until as thick as an unbeaten egg white.
9 In a medium-size bowl, beat egg whites until foamy-white.
10 Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks.
11 In a medium-size bowl, beat the cream until stiff .
12 Fold whipped cream, then meringue into thickened lemon mixture.
13 Spoon into the prepared dish.
14 Chill for several hours, or until firm.

SERVING
15 Serve plain, or garnish with more whipped cream, sprigs of mint, and a lemon rose.(optional)

TIP
To make a lemon rose: Choose a medium-size lemon, and, starting at the blossom end, pare off peel in one continuous long strip. Wind the strip round and round to form a rose pattern.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Lemon
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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