
Ingredients
For 10 portions
250g
QimiQ Cream Base
320g
Sugar
5g
Lemon peel, finely grated
240g
Egg yolk(s)
40g
Flour
250ml
Lemon juice
320g
Egg white(s)
120g
Powdered sugar
To decorate
400g
Raspberries
Preparation
Whisk the sugar and lemon zest into the egg yolks. Add the flour and mix well.
- Melt the QimiQ Sauce Base in a saucepan, add the lemon juice and egg mixture and bring to the boil. Remove from the heat and allow to cool completely.
Whisk the egg whites and sugar until stiff. Whisk the cold QimiQ mixture smooth and fold into the stiff egg whites. Pour into moulds and freeze until solid.
Remove from the moulds and place in an oven proof dish. Sprinkle with icing sugar and bake in a hot oven at 200° C for approx. 12-15 minutes, or until the centre is soft and runny.
Serve immediately decorated with fresh raspberries.