Lemon Cream

For the lemon cream, beat the yolks and sugar until very foamy. Stir in the finely grated zest of 1 lemon and the juice of 2 lemons, apple juice and the gelatine soaked in cold water, squeezed out and dissolved.

Fold in the stiffly beaten snow, immediately pour into glass bowls and chill. Whip the cream until stiff, pour on top of the cream and garnish with fruit.

Preparation Tip:

If you like, sprinkle some coconut over the lemon cream, this gives it a light summery touch.

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