3/4 cup of sugar (135 g)
1 envelope of unflavored gelatin, colorless (12 g)
1 1/2 tablespoons of cornstarch
2 tablespoons of lemon zest
1 cup of lemon juice (240 ml)
4 eggs (separated whites and yolks)
1 cup of heavy cream (240 ml)
2 teaspoons of orange liqueur (Cointreau or Grand Marnier)
3/4 cup of sugar (135 g)
1 envelope of unflavored gelatin, colorless (12 g)
1 1/2 tablespoons of cornstarch
2 tablespoons of lemon zest
1 cup of lemon juice (240 ml)
4 eggs (separated whites and yolks)
1 cup of heavy cream (240 ml)
2 teaspoons of orange liqueur (Cointreau or Grand Marnier)
In a small saucepan with capacity for 6 cups of liquid (1,4 liters), mix the sugar, gelatin, cornstarch, and lemon zest
Add the lemon juice and slightly 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
Reserve in the refrigerator for about 30 minutes
In a blender, beat the heavy cream until stiff peaks form (approximately 2 minutes). Reserve
In a blender, combine the lemon mixture reserved earlier and the orange liqueur, and blend until smooth
Transfer to the bowl and reserve
In another blender bowl, beat the egg whites until stiff peaks form
Without beating, carefully fold in the beaten cream into the egg whites
Distribute among six small pots
Cover with plastic wrap and refrigerate for 4 to 6 hours or overnight
Serve
(285 calories per serving)
