Lemon Froth which in my house was called lemon foam, was a popular dessert in Chile in the late ’80s, early ’90s. My mom did it a lot. It is easy to make and with ingredients that we usually have in the house.
It does need a couple of hours of refrigeration before serving. I like to serve it with strawberries or with raspberry sauce, it looks great.
I had replaced the lemon juice with passion fruit juice, also delicious. So feel free to invent your variations.
The cookies are ladyfingers, although it looks attractive I had to fill the trifle with the foam very carefully because the cookies tended to float, I do not recommend it or would do it again.
You may also like the recipe: Dulce de Leche Mousse.Print
- 1 can (12 fl oz) of evaporated milk, refrigerated the night before
- 1 can (14 oz) of refrigerated condensed milk
- 3/4 cup of lemon juice, I use a nice floral variety called Meyer
- 1 packet of powdered gelatine (7 grams)
- freshly boiled water
- Cool the bowl and the blades of the mixer for 5 minutes in the freezer.
- Put the evaporated milk and beat at high speed for 3 minutes or until it doubles its size and looks like Chantilly cream and forms waves. This is the most crucial step for the consistency of the dessert if you can cover the mixer since this splashes a lot.
- Beating at low speed, add the condensed milk and lemon juice, reserve one finger of lemon juice.
- Sprinkle the gelatin over the reserved lemon juice and stir, add 1/2 cup of freshly boiled water, stir for 30 seconds or until all the gelatin is dissolved.
- Add to the mixture beating at low speed.
- Beat everything for one more minute to make sure it is well mixed.
- Pour into the trifle or ramekins, cover, and refrigerate for 2 hours.
- Serve cold.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: Chilean
- Serving Size:
- Calories: 272
- Sugar: 40 g
- Sodium: 133.1 mg
- Fat: 6.8 g
- Saturated Fat: 4.2 g
- Carbohydrates: 45.2 g
- Fiber: 0.1 g
- Protein: 9.2 g
- Cholesterol: 22.7 mg
Keywords: Lemon froth, lemon dessert, lemon bavarois