- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Advice
For the recipe, I used very fresh eggs without pasteurizing them. However, you can make the cream by pasteurizing the eggs first (both yolks and whites) or by using pre-pasteurized yolks and whites available on the market.
Storage
The cream can be stored in the refrigerator in an airtight container for 1 or 2 days.
