2 envelopes of unflavored gelatin (12g each)
1/2 cup of cold water
1 1/2 cups of sugar
2 cups of boiling water
4 tablespoons of grated lemon zest
1/2 cup of freshly squeezed lemon juice
6 large egg whites
Strawberry Sauce:
1/2 pound of strawberries
3 large egg yolks
3 tablespoons of sugar
4 tablespoons of water
2 envelopes of unflavored gelatin (12g each)
1/2 cup of cold water
1 1/2 cups of sugar
2 cups of boiling water
4 tablespoons of grated lemon zest
1/2 cup of freshly squeezed lemon juice
6 large egg whites
Strawberry Sauce:
1/2 pound of strawberries
3 large egg yolks
3 tablespoons of sugar
4 tablespoons of water
Dissolve the gelatin in cold water
Add 3/4 cup of sugar and boiling water, stirring until dissolved
Combine the lemon zest and juice
Refrigerate until slightly thickened
Beat the egg whites until stiff peaks form
Gradually add the remaining sugar (3/4 cup), beating until stiff peaks form again
Fold in the gelatin mixture, whipping well
Pour into a 23cm diameter mold that has been brushed with cold water and refrigerate until firm to remove
Serve with strawberry sauce: wash, clean, and cut strawberries into pieces
Blend in a blender
Combine the egg yolks, sugar, and water, cooking over low heat until thickened.
