Lemon Cream

Soak the gelatin in a little cold water

Press it slightly and let it dissolve over low heat

Combine the yolks, half the sugar, and lemon juice

Beat well

Chill in the refrigerator

When the mixture reaches the point where, with a spoon passed through the middle, it forms a mark, add the beaten whites with the remaining sugar

To freeze, place in a round mold and put in the freezer

To thaw, remove the lid from the mold or container, or aluminum foil, plunge the mold quickly into hot water and flip onto a plate

Put in the refrigerator

Cover with aluminum foil and let thaw slowly in the refrigerator

This takes 2 to 3 hours.