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Espuma de Limón Chilean Lemon Froth

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An easy and delicious dessert.

  • Total Time: 20 minutes
  • Yield: 8

Ingredients

Units
  • 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