'1 tablespoon of unflavored gelatin'
'3/4 cup of sugar'
'1 1/4 cups of boiling water'
'1/3 cup of freshly squeezed lemon juice'
'2 egg whites not beaten'
Molho (Vanilla Sauce)
'1 1/2 cups of milk'
'3 large egg yolks'
'1/4 cup of sugar'
'1/2 teaspoon of vanilla extract'
'1 tablespoon of unflavored gelatin'
'3/4 cup of sugar'
'1 1/4 cups of boiling water'
'1/3 cup of freshly squeezed lemon juice'
'2 egg whites not beaten'
Molho (Vanilla Sauce)
'1 1/2 cups of milk'
'3 large egg yolks'
'1/4 cup of sugar'
'1/2 teaspoon of vanilla extract'
Fruit preparation: In a large bowl, combine the gelatin and sugar
Mix well
Add the boiling water and mix until the gelatin and sugar are dissolved
Join the freshly squeezed lemon juice and mix well
Chill in the refrigerator until it reaches the consistency of egg whites
Join the egg whites and beat at high speed for 15 minutes or until they become stiff
Pour into a mold with a hole in the middle that can hold 2 liters
Chill in the refrigerator for one day
To serve: Release the edges of the pudding with a sharp knife
Flip it onto a plate
Gently shake the mold to loosen the pudding
If necessary, place a hot and damp cloth on the bottom of the mold
Serve with the vanilla sauce that follows: In a pan, heat the milk until it starts to simmer
In a separate bowl, beat the egg yolks and sugar until they are well mixed
Ladle in the hot milk slowly while continuously beating
Pour the mixture back into the pan and cook over boiling water without letting it boil
Cook for 8-10 minutes or until the sauce thickens enough to cover a spoon
Remove from heat
Pour the sauce immediately into a bowl and let it cool
Place the bowl in another larger one filled with cold water to let the sauce cool completely
Add the vanilla extract
Mix well and chill in the refrigerator for a few hours or overnight before serving.
