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| Servings |
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Ingredients
- 1 envelope plain gelatin
- 1/2 cup water
- 3 egg yolks save whites for later
- 1 cup sugar
- 1/3 cup lemon juice
- 2 Tbsp grated lemon rind
- 1 cup heavy cream
Ingredients
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Instructions
- Simmer gelatin and water for 2 minutes, then cool.
- Beat yolks and sugar, then gradually add lemon juice and rind and beat on high for 7 minutes.
- Stir gelatin mixture into the lemon/sugar mixture and then place in refrigerator for 30 minutes. (Check at 20 minutes) It should be thick and viscous. Don’t let it harden too long.
- Meanwhile beat egg whites until stiff. Whip heavy cream until stiff.
- When gelatin mixture is thickened, give it a quick whisk and than fold in whipped cream and egg whites. Place mixture in bowl or champagne glasses and chill in refrigerator for 4-12 hours.
