1 tablespoon of unflavored gelatin, white
1/3 cup of water (80 ml)
3/4 cup of lemon juice (180 ml)
1/2 tablespoon of grated lemon zest
1 cup of sweetened condensed milk (240 ml)
1/2 cup of heavy cream (120 ml)
3 large egg whites at room temperature
1 tablespoon of unflavored gelatin, white
1/3 cup of water (80 ml)
3/4 cup of lemon juice (180 ml)
1/2 tablespoon of grated lemon zest
1 cup of sweetened condensed milk (240 ml)
1/2 cup of heavy cream (120 ml)
3 large egg whites at room temperature
In a small, heatproof bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes
Place the bowl in a pot of simmering water and stir until the gelatin is dissolved
In a large bowl, combine the lemon juice and grated lemon zest with the sweetened condensed milk
Add the dissolved gelatin and heavy cream and beat in an electric mixer for 1 or 2 minutes, until thick. Reserve
Beat the egg whites until they form soft peaks
Fold into the cream mixture
Pour into a large serving dish, cover with plastic wrap and refrigerate for at least 2 hours
191 calories per serving
