Method

Whip the fresh cream with the 30g sugar until semi stiff. Whip the egg whites with the 70g sugar until stiff peaks form. Soak the gelatin leaves in cold water until soft. Slightly warm the lemon juice and whisk in the gelatin until it melts. Gently fold the yoghurt in the fresh cream. Next, fold in the lemon juice and the meringue. Pour into serving glasses and allow to chill before decorating.


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