Two tablespoons (unsalted) of unflavored gelatin
Three soup spoons of cold water
Four egg yolks
One-half cup of lemon juice
Two-thirds of a cup of granulated sugar
Four egg whites
A pinch of salt
One-fourth of a cup of granulated sugar
Two tablespoons (unsalted) of unflavored gelatin
Three soup spoons of cold water
Four egg yolks
One-half cup of lemon juice
Two-thirds of a cup of granulated sugar
Four egg whites
A pinch of salt
One-fourth of a cup of granulated sugar
Let the gelatin soak in the cold water for about 5 minutes
Mix the egg yolks and lemon juice, place it in a bain-marie and whisk until it turns very pale
As you add two-thirds of a cup of granulated sugar, whisk well
Add the gelatin
Continue whisking over boiling water until the mixture thickens
Let it cool down
Whisk the egg whites and salt until it becomes all foamy
As you add one-fourth of a cup of granulated sugar, whisk until it reaches meringue consistency
Gently fold in the gelatin mixture
Pour into serving plates or individual cups, refrigerate until firm.
