posted by Chefmom 03-15-102 6:31 AM
1/3 cup cool water
3 tsp (1 pkg) Knox unflavored gelatin
3/4 cup fresh lemon juice
Zest of 4 lemons
6 large eggs, separated (keep 4 of whites)
3/4 cup sugar
1/4 cup sugar (for whites)
1 cup heavy cream
To use later, bring some water to boil in a medium saucepan.
In a small bowl, sprinkle gelatin over the 1/3 cup water, set aside.
Whip cream to stiff peak in a metal bowl, set in freezer or refrigerator. Use cold cream, bowl and beaters for the best whipping.
Finely grate the zest from the lemons and then squeeze the juice. Place yolks in a medium bowl (set aside 4 whites in a clean mixing bowl).
Whisk yolks with the 3/4 cup sugar and slowly add lemon juice and zest. Then whisk egg yolks over the boiling water (don't touch bowl to water) until it reaches 170°. Whisk constantly to keep yolks from scrambling. Immediately add gelatin and whisk to dissolve.
Place bowl over ice water and stir to cool. When it reaches 100°, whip whites with 1/4 cup of sugar to a glossy, softly stiff peak. When mixture is 80 - 90°, fold in whites, then fold in heavy cream. Chill in a bowl and use for a cake filling, or pour into molds to serve on its own.
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