ReceptnaptárBerliner Luft (“Berlin air”, a frothy lemon and cream dessert)
Berliner Luft, or “Berlin air”, is the airy, frothy lemon dessert of German home cooking: made from egg whites, cream and gelatine. It got its name from its incredible lightness. It is refreshing and can be prepared in advance.
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Method
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- Soak the gelatine in cold water for 5 minutes.
- Heat the lemon juice, water and half of the sugar, and dissolve the squeezed-out gelatine in it; let cool to lukewarm.
- Whip the egg whites to stiff peaks with the salt and remaining sugar.
- Whip the cream.
- Stir the cooled lemon gelatine into the egg white foam, then gently fold in the whipped cream and lemon zest.
- Pour into glasses or a mould and chill for at least 4 hours.
- Serve with fruit sauce and fresh fruit.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Whip the egg whites in a perfectly clean, grease-free bowl.
- Stir the gelatine into the foam while lukewarm so it does not clump.
- Chill thoroughly so it holds its shape well.
Frequently asked questions
Does it contain raw egg white?
Yes, so use only fresh, good-quality eggs, and avoid it for vulnerable people.
With other flavours?
Sour cherry, strawberry or orange can be used instead of lemon.
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