¾ cup
freshly squeezed lemon juice
3 ounces of sugar
2 cups whipping cream
4 large egg whites
1 package Knox Unflavored gelatin
1 pinch salt
1 teaspoon vanilla
Bring
sugar, gelatin and lemon juice to a boil to dissolve
and activate gelatin. Set aside to cool.
Beat egg whites to stiff peaks.
Whip cream. Stir in vanilla.
Stir egg whites into cream mixture. Slowly add
cooled gelatin mixture. Pour into molds or martini
glasses and chill several hours until firm. Garnish
with lemon zest and fresh berries.
*Note: Recipe adapted for the American Kitchen by
Barbara Seelig Brown from the kitchen of Arte e
Cucina at Society Dante Alighieri in Siena, Italy.
The most wonderful part of the classes was seeing
these recipes made in the true Italian style. I will
be teaching classes this fall using my new “Italian”
recipes and beyond that I can’t wait to return to my
beloved Italia for more cooking classes. Buon
Appetito!
