Serves: 4 people Difficulty ': Media Preparation time: 30 minutes + rest INGREDIENTS zest of 3 lemons juice of 1 / 2 lemon 60g. caster sugar 1.5 dl. white wine 3 tablespoons of gelatine 15g eggs 7. powdered sugar 1 / 2 box of maraschino cherries (optional) -------------------------- CASE Wash the rind of the lemons and remove all the white part.
Chop finely and place in a small saucepan with 60g. sugar, white wine and lemon juice. Boil again and then let steep for 10 minutes. Soak the gelatin sheets. Break the eggs, separating whites from the yolks, add to the first few drops of lemon juice and set aside. When the infusion of the bark will be 'ready, add the squeezed gelatine and beat with a whisk to dissolve and mixture is smooth.
Still off the heat and always beating vigorously with a whisk, add the mixture to the yolks. The compound will have 'then swell and thicken, beat for 5 minutes. Combined with the egg whites until stiff the 15gr. powdered sugar and mix well together gently to the mixture with the egg yolks.
Distributed in the molds, place them in the refrigerator after a few hours and serve garnished to taste, with maraschino cherries. 
Chop finely and place in a small saucepan with 60g. sugar, white wine and lemon juice. Boil again and then let steep for 10 minutes. Soak the gelatin sheets. Break the eggs, separating whites from the yolks, add to the first few drops of lemon juice and set aside. When the infusion of the bark will be 'ready, add the squeezed gelatine and beat with a whisk to dissolve and mixture is smooth.
Still off the heat and always beating vigorously with a whisk, add the mixture to the yolks. The compound will have 'then swell and thicken, beat for 5 minutes. Combined with the egg whites until stiff the 15gr. powdered sugar and mix well together gently to the mixture with the egg yolks.
Distributed in the molds, place them in the refrigerator after a few hours and serve garnished to taste, with maraschino cherries.
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