1 cup of cold water
2 tablespoons of unflavored gelatin
1 3/4 cups of boiling water
1 1/2 cups of sugar
2 tablespoons of grated lemon zest
1 1/2 cups of fresh lemon juice
3 large egg whites at room temperature
1 cup of heavy cream
thin lemon slices for garnish (optional)
fresh mint leaves (optional)
1 cup of cold water
2 tablespoons of unflavored gelatin
1 3/4 cups of boiling water
1 1/2 cups of sugar
2 tablespoons of grated lemon zest
1 1/2 cups of fresh lemon juice
3 large egg whites at room temperature
1 cup of heavy cream
thin lemon slices for garnish (optional)
fresh mint leaves (optional)
Prepare the night before: combine cold water and gelatin in a large bowl, let it sit for 5 minutes
Then, add boiling water, sugar, and grated lemon zest
Stir until the gelatin and sugar are fully dissolved
Mix in the fresh lemon juice
Refrigerate until it reaches the consistency of egg whites
Remove from refrigerator
Beat egg whites until stiff peaks form, gradually add the remaining sugar (1/4 cup) and continue beating until it forms a meringue-like consistency
Beat heavy cream until it forms stiff peaks, then fold into the gelatin mixture
Fold in the whipped cream with a spatula
Pour into a 2-liter soufflé dish or individual ramekins that have been lightly greased with butter
Cover with aluminum foil and refrigerate
Serve chilled, garnished with lemon slices and mint leaves (optional)
