This visually appealing yet light dessert can be served throughout the year
Step 1
After washing the lemons thoroughly in warm water, halve and juice them with a squeezer.
Step 2
Remove the remaining flesh with a spoon and small knife, and cut the ends off each half so that they can stand upright. Cut four 8 cm wide strips of SAGA Cooking Paper and wrap them as tightly as possible around each lemon half to make a ‘tube’ so that the paper extends about 2 cm above the lemon edge. Secure with a rubber band and place them in the freezer.
Step 3
Soak the gelatine in cold water. Using an egg whisk, beat the lemon juice, egg, egg yolks, white wine, sugar and core of the vanilla pod in a mixing bowl over a saucepan of simmering water until fluffy. Add the squeezed out gelatine to the mixture while it is still warm and briefly stir. Transfer to a cold bowl and put to one side. Beat the egg whites with the sugar until stiff and carefully fold into the lemon mixture.
Step 4
Fill the lemon halves with the mixture almost to the top of the cooking paper and freeze for about 4 hours. Carefully unwrap the paper before serving. Serve with marinated berries.