3/4 cup of grated lemon peel (135g)
1 envelope of unsweetened, colorless gelatin (12g)
1 1/2 tablespoons of cornstarch
2 tablespoons of grated lemon zest
1 cup of freshly squeezed lemon juice (240ml)
4 eggs (separated whites and yolks)
1 cup of heavy cream (240ml)
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
3/4 cup of grated lemon peel (135g)
1 envelope of unsweetened, colorless gelatin (12g)
1 1/2 tablespoons of cornstarch
2 tablespoons of grated lemon zest
1 cup of freshly squeezed lemon juice (240ml)
4 eggs (separated whites and yolks)
1 cup of heavy cream (240ml)
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
In a small saucepan with capacity for 6 cups of liquid (1.4 liters), mix the lemon peel, gelatin, cornstarch, and grated lemon zest
Add the freshly squeezed lemon juice and lightly beaten egg yolks, and stir well with a wooden spoon
Place over medium heat and cook, stirring constantly, until thickened (approximately 4 minutes)
Transfer to a large bowl and cover the surface with plastic wrap
Let cool
Refrigerate for about 30 minutes
In a stand mixer, beat the heavy cream until stiff peaks form (approximately 2 minutes)
Set aside
In a blender, combine the lemon mixture reserved earlier and the orange liqueur, and blend until smooth
Transfer to the bowl and set aside
In another bowl of the stand mixer, beat the egg whites until stiff peaks form
Without beating, carefully fold the whipped cream into the egg whites in snow-like consistency
Distribute among six small pots
Cover with plastic wrap and refrigerate for 4-6 hours or overnight
Serve
285 calories per serving
