Ingredients

The following ingredients have 4 Servings
  • 1/4 OZ unflavored gelatin
  • 1/4 cup cold water
  • pinch of salt
  • 3/4 cup sugar
  • 1 cup hot water
  • 1 Tbsp freshly grated lemon zest
  • 1/3 cup fresh lemon juice
  • 3 large egg whites (Room temperature, If you are concerned about salmonella, use pasteurized egg whites or powdered egg whites)
  • 1 cup whole milk
  • 1 tsp vanilla
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/8 teaspoon table salt

Instruction

  • Pour 1/4 cup cold water into a large bowl and sprinkle with gelatin, let stand 5 minutes.
  • Add the hot water, sugar, lemon juice, lemon zest and salt. Stir until sugar dissolves.
  • Set bowl in a larger bowl full of ice and cold water. Allow mixture to cool for 45-60 minutes or until it resembles the consistency of egg whites. Refrigerate for 20 minutes if needed to get it to set up.
  • Beat gelatin mixture with an electric mixer until frothy, 1-2 minutes.
  • In another bowl beat egg whites until they form soft peaks.
  • Add egg whites to gelatin mixture and then beat at high speed until it has tripled in volume. When you lift the beaters out a wide ribbon should form.
  • Pour mixture into a large serving bowl and refrigerate for 3 hours.