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Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 6 |
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I wanted to do this recipe since I saw it in Ricardo's magazine. I made it tonight. It's so yummy. But for us it's too sweet. Next time I'll use less sugar in the meringue. Ingredients:
1 teaspoon gelatin |
2 tablespoons water |
1 cup sugar (could be less sugar in the meringue cause for us it was too sweet) |
1 tablespoon cornstarch |
3 eggs |
1/2 cup lemon juice |
1/4 cup unsalted butter, diced |
2 egg whites |
Directions:
1. In a little bowl, sprinkle gelatin on the water and let rest 5 minutes. Set aside.
2. In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch. Incorporate the 3 eggs, lemon juice and butter with a whisk. Bring to boil stirring constantly. Add gelatin and stir until it's dissolved. Pour in a large bowl. Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
3. In a clean bowl, whisk egg whites with electric mixer until soft peaks. Add gradually the 1/2 cup sugar whisking until hard peaks. With a spatula, incorporate the meringue to the lemon cream.
4. Distribute in 6 ramequins. Cover and refrigerate about 2 hours.
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