Refreshing Lemon Puree with Strawberries

Whip the cream with half of the sugar using the whisk of a hand blender until creamy.

Heat the sparkling wine with the juice of one lemon and the remaining sugar and let the soaked gelatine melt in it. Later, whip in an ice water bath with the whisk of the hand blender until creamy.

Stir in the stiff whipped cream and fill into glasses. Can be served on the spot as a lemon mousse.

If you prefer the cream well chilled and a little firmer, put it in the refrigerator for a short time.

Garnish with fresh raspberries or strawberries and sprinkle with chopped pistachios.

Calories per person about 340

If you want to turn the cream onto a plate or cut out dumplings, add 1/2 more sheet of gelatin and let it set in the refrigerator for at least 2 hours.

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