Warm or prepare the syrup and beat the yolks in the mixer to make them
foam. Let it cool in progress so it gets the maximum of volume. While
the yolk is cooled, hydrate the aspic sheets and let them melt with
the hot lemon juice.
Add the grated lemon peel and reserve it.When the yolks has been whitened and have been cooled, put them in a
bowl big enough to contain all the formula and add the lemon juice
with the melted aspic sheets to it. Homogenize it so lumps do not
remain. While it’s homogenizing, assemble the white eggs with the
sugar and apart semi-assemble the cream. Proceed to make the mixture of all the ingredients, starting with the
white eggs and finishing with the cream, try to keep the same volume. Once homogenized, put it in molds prepared for such effect and reserve
the molds in the freezer so the aspic will operate and give body.
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