1 tablespoon of unsweetened gelatin, white
1/3 cup of water (80 ml)
3/4 cup of fresh 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 unsweetened gelatin, white
1/3 cup of water (80 ml)
3/4 cup of fresh 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 sit for 5 minutes
Bring to a boil in a bain-marie and stir until dissolved
In a large bowl, combine the lemon juice and zest with the sweetened condensed milk
Add the dissolved gelatin and heavy cream and whip with an electric mixer for 1 or 2 minutes, until thick and creamy. Reserve
Beat the egg whites until stiff peaks form
Fold into the creamy mixture and mix delicately
Pour into a large serving dish, cover with plastic wrap, and refrigerate for 2 hours
191 calories per serving
