Lemon parfait - heston blumenthal recipe
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20 Min |
2 |
Moderate |
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Main Ingredients:
150 ml granulated sugar
3 egg yolks
300 ml whipping cream
50 ml lemon juice
zest of one lemon
Cooking Preparation of the Recipe:
Proceed as follows:
Beat the egg yolks into the sugar until you have a very fluffy mixture.
Whip the whipping cream.
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.
Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.
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