1 tablespoon of unflavored white gelatin
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 egg whites
1 tablespoon of unflavored white gelatin
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 egg whites
In a small heatproof bowl, sprinkle the gelatin over the water and let it sit for a few minutes to hydrate
Place the bowl over boiling water in a bain-marie and stir until the gelatin dissolves
In a large bowl, combine the lemon juice, grated lemon zest, and sweetened condensed milk
Add the dissolved gelatin and heavy cream and beat with an electric mixer for 1-2 minutes, or until thick and creamy
Set aside
Beat the egg whites in a separate bowl until they form soft peaks
Fold the egg whites into the creamy mixture with a spatula
Pour the mixture into a large serving dish, cover with plastic wrap, and refrigerate for at least 2 hours or until set
Serves approximately 191 calories per portion.
