4 egg yolks
White sugar 45g
Lemon peel 10g
Gilding tablets 10g
one ⃣ Stir 4 egg yolks and white sugar until white and fluffy. Heat the milk in the pot with lemon peel over low heat until it bubbles. Sieve once and pour the milk into the egg yolk while stirring quickly. Pour a small amount multiple times and stir evenly.
two ⃣ Pour the egg yolk batter back into the pot over low heat and stir until thick, then turn off the heat. Pour into a bowl, add soft gelatine slices, and stir until melted. Whisk the light cream until thick, then pour the slightly cooled egg yolk batter into the light cream and stir evenly.
three ⃣ Pour into a paper cup, refrigerate for more than 4 hours, demould, and decorate with lemon peel on the surface.