4 egg whites
2 tablespoons of fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon gelatin powder
2 tablespoons of cold water
4 stiffly beaten egg whites or 1 cup of whipped cream
1/8 teaspoon salt
4 egg whites
2 tablespoons of fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon gelatin powder
2 tablespoons of cold water
4 stiffly beaten egg whites or 1 cup of whipped cream
1/8 teaspoon salt
Soak the gelatin in 2 tablespoons of cold water
Beat the eggs well, then combine with the lemon juice and cook over low heat in a double boiler, stirring constantly until thickened
Combine the gelatin mixture with the remaining 2 tablespoons of cold water and stir to dissolve
Remove from heat, add the lemon juice and zest, and stir to combine
Chill, placing the bowl over ice-filled rocks
Beat the egg whites in a chilled bowl until stiff peaks form, or whip heavy cream to form stiff peaks
Fold the whipped cream or egg whites into the lemon mixture
Freeze.
