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Cold Viennese Dish or Lemon Dish

4 servings

Ingredients

• 30 g gelatin
• 1 glass white wine
• 6 pcs egg yolks
• 100 g sugar
• 1 pcs lemon (zest)
• 2 pcs lemons (juice)
• 6 pcs egg whites
• preserved fruits (for garnish) (as needed)

Instructions

1. Dissolve the gelatin with the white wine over heat and pour through a muslin cloth.
2. Beat the egg yolks with the sugar for an hour until very frothy.
3. Stir in the still-warm gelatin liquid, as well as the finely grated lemon zest and the juice of two lemons.
4. After mixing well, fold in the beaten egg whites and fill the mixture into a crystal bowl, which you place on ice and in which you serve it.
5. Decorate the chilled dish with preserved fruits.

Modernized from a treasured 19th-century German cookbook.