All Easy Recipes. Cook all that you can cook. Lemon Chiffon
What You Need:           
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  • 2 eggs, separated
  • 2 teaspoons gelatine, soaked in 2 tablespoons cold water
  • cup sugar
  • Juice of a lemon
  • 1 cup whipped double cream
  • Grated rind of a lemon

  • How To Cook:
    1. Beat the egg yolks and sugar until fluffy, then add the lemon juice, lemon rind and dissolved gelatine, stirring constantly until thick.

    2. Fold in the stiffly whisked egg whites and the whipped cream and pour the mixture into a mould which has been rinsed out with cold water; put in the refrigerator for about 3 hours.

    3. Unmould and decorate with whipped cream and seeded grapes, or as desired.

    4. Biscuits are usually served with this pudding.

        Alternatively, set in individual dishes and do not unmould. The same mixture makes a delicious filling for a flan case.

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