Lemon Cream (Citronfromage)

• 4 eggs, separated
• 7 tablespoons sugar
• 2 teaspoons freshly grated lemon peel
• 1 (1/4 ounce) envelope unflavored gelatin
• 6 tablespoons fresh lemon juice
• 1/2 cup whipping cream, whipped
• Garnish
• chocolate shavings

1. In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.
2. Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled.
3. In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites.
4. Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.
5. To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.

eggs, sugar, freshly grated lemon peel, unflavored gelatin, lemon juice, whipping cream, chocolate shavings

Taken from www.food.com/recipe/lemon-cream-citronfromage-169800 (may not work)