Lemon bavarois

Soak the gelatin in plenty of cold water.

Wash the lemons. Peel them thinly and let half of the peels draw for 15 minutes in 200 ml of hot water. Strain this and allow the moisture to cool slightly.

Dissolve the squeezed gelatine and 200 grams of sugar in it.

Squeeze the lemons and the orange. Strain the fruit juice and add it to the gelatin mixture. Allow the juice to cool down with occasional stirring.

Grease the pudding mold lightly with oil. Beat 300 ml of whipped cream until stiff. Beat the egg whites with the rest of the sugar. Mix the cream and then the protein lightly through the bound juice.

Pour the pudding mass into the mold and let it stiffen in the refrigerator for at least 2 hours.

Beat the rest of the whipped cream until stiff. Turn the lemon bavarois on a large scale. Immerse the pouring form first in a few minutes in hot water. Garnish the bavarois with rosé whipped cream, sprigs of lemon balm and slices of lemon.