Lemon Cream (Citronfromage) - cooking recipe

Ingredients

4 eggs, separated
7 tablespoons sugar
2 teaspoons freshly grated lemon peel
1 (1/4 ounce) envelope unflavored gelatin
6 tablespoons fresh lemon juice
1/2 cup whipping cream, whipped
Garnish
chocolate shavings

Preparation

In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.
Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled.
In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites.
Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.
To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.