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Limegromage with pomegranate kernels

Desserts (cold)
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Limegromage with pomegranate kernels

0.5dlLime juice
2Pasteurized eggs
3tspGrated lime
5dlWhipped cream
6Leaf gelatin
6tbspCane sugar

Instructions for Limegromage with pomegranate kernels

To prepare the Limegromage with pomegranate kernels recipe, please follow these instructions:

It's almost the delicate spring colors that have inspired this light and fresh lime cream. There is a lot of difference in how much juice is in a lime fruit, but you will probably need 3-4 pieces for this recipe. Put the house block in soft in cold water and share the eggs. The flowers are whipped bright and lightened with the sugar. Tear down the glue shawl you need, but be careful, only the green must with and the skull is very thin. Enjoy the evening of the limes. Stir the juice and peel the egg yolks. Melt the house blossom with the moisture that hangs in a bowl over the water bath. Let it cool for a moment before turning it into the egg mass. Put this mixture cold for approx. 10 minutes while cream and egg whites are whipped stiff. Turn both sides into the egg mat with mild hand, but hold approx. 1 dl whipped cream back to the decoration. Pour the mixture into high glass or a beautiful bowl and let it stiff a few hours before serving. Before serving, decorate it with pomegranate kernels. Remove all the white skin first