Separate eggs. Whip egg yolks with sugar until the amount is wholesome and creamy. Fold in port wine, curd, juice of one lemon and yogurt.
Soak gelatin in enough cold water, squeeze out and melt in a hot water bath. Stir evenly into the lemon and curd mixture and leave to cool until it begins to set.
Separately, whip egg whites and whipped cream until stiff. Put some of the whipped cream into a piping bag with a nozzle for garnishing and set aside to cool. Fold the remaining whipped cream with the snow into the lemon curd cream and fill into four dessert glasses.
Peel the lemon so that the white skin is also removed. Cut the lemon into slices about 2 mm thick and then cut the slices in half.
Serve the “Eureka” lemon dish garnished with a dollop of cream, halved lemon slices and lemon balm.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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