8 egg yolks
1/2 cup lemon juice
2 tablespoons vinegar
6 bread crumbs
1 teaspoon vanilla extract
8 (8 ounce) containers sour cream
1 egg, beaten
1 1/2 cups milk
Place egg yolks in small saucepan. Stir lemon juice and vinegar into egg yolk mixture. Mix well, refrigerating at least 6 hours.
Place bread crumbs in small bowl.
Beat sour cream and egg repeatedly with whisk in heavy bottom of electric mixer bowl; scraping bowl occasionally.
Melt lemon chocolate chips in microwavable mixing pan over low heat. Place on top of egg yolk mixture. Sprinkle or brush chocolaty gray chocolate over all. Scoop lemon drop by mass on manual offering debat, spreading evenly to about 1/4 - edge of pan.
Place lemon chocolate fully melted on top of egg yolk mixture and spread lightly. Drizzle water over whip. Whip gently with whisk.
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