3 eggs
10 day of sugar
2 lemons • 300 g of yogurt
1/8 l cream cream
1/2 cream-fix packaging
1 orange • 1 a bag of vanilla sugar;
Separate the yolks from the proteins. Whip egg yolks with sugar until fluffy kogel-mogel. Wash the lemons, dry it, rub the skin off one of them, and squeeze the juice out of both. Yoghurt, Gradually add lemon zest and lemon juice to the yolks, constantly whipping the mass with a whisk. Beat the egg whites until stiff with a pinch of salt. Whip cream with vanilla sugar; at the end, add the cream-fix. Add the cream to the yoghurt and yolk cream, mix gently, and finally combine everything with foam. Put the cream in a bowl, cover with foil and put on 2 hours to the freezer. Put ice cream in cups, decorate with orange pieces. Can be sprinkled with grated chocolate.
