A cold lemon dessert, delicious for summer season and heat. It is ideal if prepared a day in advance.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
Mix 1 cup of sugar, lemon juice, 6 egg yolks, 2 whole eggs and the grated lemon peel in a large metal bowl, or a pot.
Put the container on a pot with a little water (making a water bath).
With a balloon whisk, beat until the mixture reaches a temperature of 160 F.
Transfer the container to another large container and allow to cool, beating occasionally.
With an electric mixer , whisk 1 1/2 cups of whipping cream until it is about to snow.
Add 1/3 of whipped cream in the lemon mixture with enveloping movements. Then add the rest of the whipped cream.
Divide the mixture in 8 molds and let cool covered.
Garnish with mint leaves to serve.
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