14 tablespoons of water
1 envelope of unflavored gelatin (12 g)
1/2 tablespoon of grated lemon zest
3 tablespoons of freshly squeezed lemon juice
3 tablespoons of peppermint extract
1/2 cup of instant skim milk powder
4 egg whites
6 tablespoons of sugar
14 tablespoons of water
1 envelope of unflavored gelatin (12 g)
1/2 tablespoon of grated lemon zest
3 tablespoons of freshly squeezed lemon juice
3 tablespoons of peppermint extract
1/2 cup of instant skim milk powder
4 egg whites
6 tablespoons of sugar
Place 1/2 cup of water (8 tablespoons) in a small bowl and refrigerate or freeze for about 25 minutes, or until a thin layer of gel forms on the surface, approximately 0.5 cm thick
Sprinkle the gelatin over the remaining 6 tablespoons of water and let it sit for a few minutes to soften
Heat the mixture over low heat, stirring constantly, until the gelatin dissolves
Remove from heat, add the lemon zest, lemon juice, and peppermint extract, and reserve
Combine the skim milk powder with the partially frozen mixture (including the formed ice) and blend in a blender at high speed for 5 minutes or until stiff peaks form. Reserve
Beat the egg whites until they become frothy and then beat again until stiff peaks form
Add the sugar, one tablespoon at a time, beating continuously until stiff peaks form. Reserve
Place the gelatin mixture over a bowl of ice water, stirring until it thickens slightly to a consistency similar to whipped cream
Add the egg whites and mix carefully
Finally, add the blended milk and mix carefully
Transfer to individual serving dishes or a single serving container and refrigerate for several hours or until firm
Serve chilled.
