Lemon Cream

For the lemon cream, soak gelatin in a cup of cold water, then squeeze. Dissolve in a saucepan of hot water, stirring over low heat.

Beat egg yolks with sugar in a bowl until thick and foamy. Stir in lemon zest and gradually lemon juice and dissolved gelatin and refrigerate until mixture begins to set.

Then beat the egg whites with salt in a bowl until stiff. Fold into the cream, pour into a glass bowl and chill in the refrigerator.

Whip the whipped cream until stiff, pipe it onto the lemon cream using a piping bag and sprinkle with the candied lemon peel.

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