Lemon cream

Directions

1. Separate the egg whites from the yolks. ≈ 2 min
2. Whip the egg yolks with sugar and vanilla until you achieve a thick consistency. ≈ 4 min
3. Squeeze the lemon, peel it, and extract the juice. ≈ 8 min
4. Add the lemon juice and pulp to the egg yolks. ≈ 3 min
5. Dissolve the gelatin and mix it with the preparation. ≈ 4 min
6. Whisk the eggs and cream separately, then gently fold them into the remaining mixture. ≈ 4 min
7. Fill the ramekins with the cream and place them in the refrigerator. ⏱ ≈ 2 hr
8. Once prepared, decorate with lemon slices. ≈ 2 min