Citronformage

Ingredients for Citronformage

Instructions for Citronformage

To prepare the Citronformage recipe, please follow these instructions:

Beat the egg whites until stiff in a completely clean (fat-free) container on røremaskinen at middle speed. Pour into another bowl.

Beat the egg yolks and sugar light and foamy at medium-high speed of røremaskinen.

Put leaves in a measuring jug-isinglass in cold water.

Wash the lemons and grate the yellow skin of 1 of the lemons VERY finely on a grater and got it in the egg yolks.

Squeeze the juice into a bowl.

Came the soft isinglass (with the water that hang by) in a small tefal pan and heat slowly to husblasen melts (1/2-1 my take). Take from heat and stir in lemon juice thoroughly in. Whole everything into egg mixture during whipping.

Whip the cream to soft foam and turn it into egg mixture.

Flip the egg whites gently in and "glow" of whites to be distributed.

Pour into 8 serving gals (á 2 dl).

Cover with film and put on ice in 2-3 hours.

Tips:
For 8 people-must be prepared at least 2 hours before serving. To a form of about 1-1.5 liters or 8 serving glasses.