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Prep Time: 20 Minutes Cook Time: 2400 Minutes |
Ready In: 2420 Minutes Servings: 4 |
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This recipe is from the mother of a Swedish friend of mine, who I stayed with in Jarfalla, Stockholm a few years ago. I think I remember it as a Swedish recipe - I definitely remember eating too much of it! I have kept the wording as it is written, as I like it that way : ) . Cooking time is actually freezing time. Ingredients:
6 digestive biscuits |
300 ml cream |
600 ml creme fraiche (she has written that 500 ml also ok) |
3 eggs, separated |
200 ml sugar |
1 teaspoon vanilla sugar |
1 lemon, juice and zest of |
Directions:
1. Mix the yolk, sugar, and vanilla sugar until white and puffy. Grate the lemon over and press the juice into the mixture, then the creme fraiche.
2. Make the cream thick as well as the egg white - separately. The egg white should be added as the last thing.
3. The biscuits should be pounded, 3 at a time. Half the biscuit crumbs are put evenly on the bottom of a cake form with a loose outer brim. The other half on the top of the cake.
4. Should be freezed for at least 4 hours before it has hardened enough!
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