Lemon Cream

The egg yolks are beaten thoroughly with the wine and the juice of the lemons is added through a sieve. The peel of half of the lemons is grated on sugar and added with enough sugar to sweeten. Putting this quantity on the fire, whip it until it boils flat, then add the foam of the eggs, whip it, and with it take the cream from the fire, put it into the designated vessel and let it cool.

Related Recipes:

Raspberry Cream Cheese CakeA great cake recipe for any occasion: Dough: Mix fat and 2/3 of the sugar until thick and creamy. Separate the... Poached Smoked Haddock Smoked Haddock with Po …The haddock harmonizes well with the poached egg, because cooking it in flavored milk softens the smoked... Limonello – Lemon LiqueurWith organic lemons, the peel can be eaten without hesitation. The finely cut peels of organic lemons are also... Patlican Salatasi – Eggplant SaladMake melanzane on open fire, remove the peels of melanzane softened. Rinse in water to which juice of one... Frankfurt Carnival DoughnutsMake a mixture of four tablespoons of lukewarm milk, yeast and 80 g of flour, keep it warm and prepare the... Basic Mass Creams – Basic Recipe 2/3Fine egg cream: Whipped cream is stirred with egg yolk and sugar on a low fire or possibly in a water bath... Smoked Trout Fillet in Potato Coat on Bacon Snip Beans1. ) Preparation: Rinse the potatoes, make, peel and press through a press. Peel the onions and cut them into... Ricotta Soufflé with Cedric Lemon SauceFor the ricotta soufflé, separate the eggs. Whip the yolks with 40 g sugar and the lemon zest until light... Fruitcake with Egg QuicheA great cake recipe for any occasion: Spread the rolled out yeast dough thinly with the curd cheese mixture... Small Chocolate Mocha CakeA cake recipe for all foodies: For the dough: chop the chocolate and melt it over a hot water bath, beat the...