5 gelatine leaves, softened in water, melted in a bain-marie and cooled down to lukewarm
3 egg yokes
3 egg whites
125 g sugar
1 tsp grated lemon zest (organic)
1 dl lemon juice (approx. two lemons)
2.5 dl whipping cream
Whip egg yokes and sugar till very light and frothy. Turn into this the lemon zest and juice. Stirring, drizzle in the melted gelatine.
Whip the cream and turn it in.
Whip the egg whites very stiff and turn them in.
Refrigerate for at least a couple of hours.