1/2 cup of cold water
1 envelope of unflavored white gelatin
2 3/4 cups of water
1 3/4 cups of sugar
1 cup of fresh lemon juice
2 tablespoons of grated lemon zest
2 egg whites
1/4 cup of sugar
1/2 cup of cold water
1 envelope of unflavored white gelatin
2 3/4 cups of water
1 3/4 cups of sugar
1 cup of fresh lemon juice
2 tablespoons of grated lemon zest
2 egg whites
1/4 cup of sugar
Place the cold water in a small bowl
Sprinkle the gelatin over the water. Reserve
While this is happening, warm the water until it's quite hot, remove from heat, add the softened gelatin and stir until the gelatin has dissolved completely, then add the sugar, lemon juice, and grated zest
Stir well
Let it cool
Put it in the refrigerator to partially freeze, stirring 2 or 3 times
Beat the egg whites
Add the sugar slowly and beat until stiff peaks form
Remove the sorbet from the freezer and beat until smooth
Add the whipped cream and beat until smooth
Put it back in the freezer to firm up.