English lemon whip (vipsz)

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Method

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1. Rub the sugar over the lemon zest to pick up its oils, then crush coarsely.
2. In a saucepan, mix with the egg yolks, add the juice of the 2 lemons, and bring to the boil, whisking.
3. Soften the gelatine sheets in cold water, squeeze out, and stir into the hot cream until dissolved.
4. Stir constantly while it cools.
5. Whisk the egg whites into stiff peaks, and gently fold them into the cooled cream.
6. Pour into a mould and freeze for at least 3 hours. ⏱ Timer: 3 h
7. Turn out onto a plate before serving.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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