Frozen Raspberry Mousse

Name: Frozen Raspberry Mousse
Yield: 8
Ingredients: For the cream; 2 cups of milk; 1 can of condensed milk; 1 1/2 tablespoons of cornstarch dissolved in 1/2 cup of milk; 1 can of heavy cream; 1 envelope of unflavored gelatin; 1 cup of heavy cream fresh; 1 liter of raspberry sorbet; 2 cups of rice flour; For the meringue; 6 egg whites; 2 cups of granulated sugar; 1/2 tablespoon of grated lemon zest

1
For the cream
2
2 cups of milk
3
1 can of condensed milk
4
1 1/2 tablespoons of cornstarch dissolved in 1/2 cup of milk
5
1 can of heavy cream
6
1 envelope of unflavored gelatin
7
1 cup of heavy cream fresh
8
1 liter of raspberry sorbet
9
2 cups of rice flour
10
For the meringue
11
6 egg whites
12
2 cups of granulated sugar
13
1/2 tablespoon of grated lemon zest

Ingredients

1
For the cream
2
2 cups of milk
3
1 can of condensed milk
4
1 1/2 tablespoons of cornstarch dissolved in 1/2 cup of milk
5
1 can of heavy cream
6
1 envelope of unflavored gelatin
7
1 cup of heavy cream fresh
8
1 liter of raspberry sorbet
9
2 cups of rice flour
10
For the meringue
11
6 egg whites
12
2 cups of granulated sugar
13
1/2 tablespoon of grated lemon zest

Directions

1
Prepare the cream
2
Heat the milk, condensed milk, cornstarch dissolved in milk, and heavy cream over medium heat, stirring constantly, until thickened
3
Remove from heat
4
Dissolve the gelatin according to package instructions and mix into the cream
5
In a blender, blend the heavy cream fresh to stiff peaks and mix into the cold cream
6
Add the sorbet and rice flour
7
Transfer to a refrigerator and chill in the freezer until firm
8
Prepare the meringue
9
In a blender, beat the egg whites until frothy
10
Add the granulated sugar and beat until stiff peaks form
11
Spread over the chilled cream and bake in a preheated oven at 350°F for five minutes or until golden brown
12
Remove and serve.