Leek and Ham TartLemon-Orange-Creme Lentil Soup


0.25 l / 4.75 oz
150 g / 5.25 oz
30g / 1 oz
starch flour

Serves 6 - 191 cal per serving
Prep-time: 30 min. - Total-time: 120 min.
Bring the water with sugar and a little bit lemon peel to a boil. Separate the eggs. Use a little bit cold water to dissolve the starch and combine with the egg yolks. Pour the egg yolk-starch-mix in the boiling water and stir until the water is boiling again. Set a side to cool. Stir in the juice of 2 lemons. Cut the oranges in half and cut out the pulp. Drain the pulp; put in the mixer and mash. Stir the orange puree into the lemon creme. If the lemon-orange-creme begins to thicken beat the egg white until it's stiff. Carefully add and mix the egg white with the lemon-orange-creme. Cut zigzag's in the edges of the lemon halves using kitchen scissors. Pour the creme into the orange halves. You can also use red wineglasses to serve the creme instead of the orange halves. Put in the refrigerator until set.

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