Zubereitung

1. 1

   Soak the gelatine in plenty of cold water.

2. 2

   Wash the lemons in hot water, finely grate the zest and squeeze out the juice.

3. 3

   Whisk the egg yolks with the sugar, the lemon juice and the lemon zest in a metal bowl. Beat over a hot, not boiling, water bath until the mixture has reached about 75 °C, is thick and the whisk leaves clear trails.

4. 4

   Take the bowl off the water bath, squeeze out the gelatine and dissolve it completely in the hot mixture.

5. 5

   Chill the cream and leave it to cool until it begins to set at the edges.

6. 6

   Whisk the pasteurised egg white with the salt until stiff. Whip the cream until stiff in a second bowl.

7. 7

   Fold first the cream and then the beaten egg white lightly into the mixture and spoon everything into four glasses or a bowl.

8. 8

   Chill the dessert until it is set.

9. 9

   Bring the raspberries to the boil with the sugar for the sauce and the lemon juice for the sauce and simmer briefly.

10. 10

    Pass the sauce through a fine sieve, chill it and serve it with the Berliner Luft.