14 to 16 slices of formed peanuts without shells (250 g)
2 cups of orange juice
1/2 cup of butter at room temperature
2 egg whites
3/4 cup of sugar
1/2 teaspoon of grated lemon zest
2 whipped egg whites
1/2 cup of raspberry gelatin
14 to 16 slices of formed peanuts without shells (250 g)
2 cups of orange juice
1/2 cup of butter at room temperature
2 egg whites
3/4 cup of sugar
1/2 teaspoon of grated lemon zest
2 whipped egg whites
1/2 cup of raspberry gelatin
Mash the peanut slices with orange juice. Reserve
Mix the butter in a bowl until creamy
Add the eggs, sugar, and lemon zest
Mix well with a wooden spoon until smooth
Join this mixture to the peanut slices with orange juice
Add the whipped egg whites
Mix everything delicately
Pour into an 18 cm diameter muffin tin lined with melted butter and bake in a preheated oven at 200°C for 25 minutes, or until slightly firm
Let cool and unmold
If necessary, quickly warm the gelatin in a small saucepan to soften it
Pour over the dessert and spread
Cut into 12 portions.
