Lemon Gelatin with Cream

In a saucepan, combine the condensed milk, dissolved cornstarch in milk, and egg white

Bring to a simmer over low heat, whisking constantly until thickened

Let cool and distribute into individual servings, filling 1/3 of each one

Chill in the refrigerator

Prepare the lemon gelatin according to the package instructions

Distribute some of it over the chilled cream, completing another 1/3 of each serving

Keep refrigerated

Put the remaining gelatin in a container and chill until firm

Then, blend in a blender until forming a creamy consistency

Fill the servings with this mixture and chill again

When serving, garnish with lemon slices.