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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Espuma de Limón (Lemon Froth)

April 22, 2021 by Pilar Hernandez
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Versión en español

Chilean Froth LemonLemon Froth which in my house was called lemon foam, was a popular dessert in Chile in the late ’80s and early ’90s. My mom did it a lot. It is easy to make with the ingredients 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 replaced the lemon juice with passion fruit juice, which is 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.

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Chilean Espuma de Limón (Lemon Froth)

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An easy and delicious dessert.

  • Total Time: 20 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 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

Instructions

  1. Cool the bowl and the blades of the mixer for 5 minutes in the freezer.
  2. 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.
    evaporated milk Chilean Lemon Froth Whipped evaporated milk
  3. Beating at low speed, add the condensed milk and lemon juice, reserve one finger of lemon juice.
    Lemon froth
  4. 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.
    lemon juice and gelatine dissolved gelatine
  5. Add to the mixture beating at low speed.
    Lemon froth
  6. Beat everything for one more minute to make sure it is well mixed.
  7. Pour into the trifle or ramekins, cover, and refrigerate for 2 hours.
    Portioned lemon froth
  8. Serve cold.
    Lemon froth Dessert
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Category: Dessert
  • Cuisine: Chilean

Nutrition

  • 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

Keywords: Lemon froth, lemon dessert, lemon bavarois

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Lemon Froth Dessert

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Category: Chilean Desserts, Chilean recipes

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Anonymous

    May 14, 2021 at 2:04 am

    This recipe is amazing.

    Reply
    • Pilar Hernandez

      May 14, 2021 at 12:14 pm

      Thank you.

      Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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