Preparation:
Mix the yolks of two eggs, sweetener, vanilla and sharps in a container. Beat the egg whites until very firm and incorporate gently to mix. Transfer mixture to a shallow way. Bake in preheated oven at 180 degrees for 15-20 minutes.
Lemon mousse Preparation: 20 minutes
Cooking time: 2 minutes Yield: 4 servings
Ingredients: • 2 sheets of gelatin • ½ lemon • 1 egg • 2 tbsp (tablespoons) of sweetener • 250g cream cheese with 0% fat
Preparation:
Soak the gelatin leaves in a bowl of cold water. Scrape half a lemon and set aside.
Break the eggs, separating whites and yolks. Mix egg yolk, sweetener, lemon zest and 50g curd. Mix with a whisk to smooth dough, straw-yellow color.
Transfer mixture to a small and lightweight white fire pan. Heat the mixture for 2 minutes, then removes from heat and carefully adds the drained gelatin.
Mix well, until gelatin is completely dissolved. Beat the cream cheese to make it smoother, add the lemon cream. Beat the egg white until it is firmly seated.
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At the end, add the rest of the sweetener and blend for a few more seconds. Incorporate the egg whites gently to the lemon cream. Refrigerate Muffins
Preparation: 10 minutes Baking: 30 minutes Yield: 4 servings
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