for 2 person

Custard

2 tbsp	Maizena cornflour
3 dl	water
2	lemons *-*
3	egg yolks
100 g	sugar

To complete

1 dl	full cream, beaten until stiff
20 g	white Toblerone, coarsely chopped

How it's done

Custard

In a pan, whisk together the cornflour and all the other ingredients up to and including the sugar, bring to just below the boil over a medium heat while stirring. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the custard into a bowl through a sieve, allow to cool, then refrigerate for approx. 15 mins.

To complete

Whisk the lemon custard until smooth, carefully fold in the whipped cream.

Sprinkle with the Toblerone.

Show complete recipe