For the lemon cream, beat the egg yolks with powdered sugar until foamy. Grate the lump sugar on the lemon peel and add.
Add lemon juice and white wine. Beat the egg whites until stiff. Stir in the dissolved gelatine and finally fold in the beaten egg whites.
Brush a mold with oil, pour in the cream and chill for a few hours. Turn out and decorate the lemon cream with whipped cream.
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