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Lemon Parfait
A refreshing dessert for a summer evening. In place of the
lemon juice and lemon zest, you can also use the same quantity
of Swedish arrak punch.
Proceed as follows:
Ingredients:
1
. Beat the egg yolks into the sugar until you have a very
fluffy mixture.
·
150 ml granulated
sugar
2. Whip the whipping cream.
3
·
·
3 egg yolks
300 ml whipping
cream
50 ml lemon juice
zest of one lemon
. Add the lemon juice and the lemon zest to the egg-and-
sugar batter. Stir.
. Fold in the whipped cream, working so as not to deflate
the volume.
4
·
·
5. Pour the mixture into a bowl or baking tin. Leave it in
the deep-freeze for at least 12 hours to solidify.
2
8
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