Lemon Cream

Soak the gelatin in cold water

Squeeze out the excess water and place the leaves in a saucepan

Heat over low heat, stirring constantly, until dissolved

Pour into a bowl, add the egg yolks, half the sugar, lemon juice, and grated zest

Beat well

Beat the egg whites until stiff with the remaining sugar

Fold carefully into the preceding cream

FOR FROZEN - Place in an airtight container and freeze

FOR THAWING - Open the mold and submerge in hot water for a moment

Turn onto a serving dish, but do not remove the mold

Let stand at room temperature for 3 to 4 hours

Garnish with whipped cream and lemon slices.