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| 3 | egg yolks |
| 3 Esslöffel | sugar |
| 1 Packung | gelatin Unflavored |
| 1/3 Tasse | water hot |
| 1/2 Tasse | lemon juice fresh |
| 3 | egg whites |
| 2 Esslöffel | sugar |
| 1 Esslöffel | lemon rind grated |
| 1 Tasse | whipping cream |
| 2 Esslöffel | sugar |
| 10 x ca. 30 g | Package frozen raspberries, thawed, or 1-1/2 cups fresh raspberries. |
| 1 Esslöffel | lemon juice fresh |
| 1 Esslöffel | sugar |
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Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes) Dissolve gelatin in water and lemon juice and add to egg mixture. Continure to beat for 1 more minutes. Remove from heat and refrigerate mixture for 10 minutes. Meanwhile, beat egg whites and 2 tbsp sugar until peaks are formed. Remove lemon and egg mixture from refrigerator, fold in egg whites, and add lemon rind. Chill for 4-6 hours. Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then refrigerate. Place raspberries, 1 tbsp fresh lemon juice, and 1 tbsp sugar in a blender and puree for 1 minutes. To serve, top with sweetened whipped cream and pureed raspberries. Serves 4.
by: Sharon Stevens. (Courtesy of Lawrence Kellie)
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