Lemon Cloud

Directions

1. 1
   Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften.
2. 2
   Stir constantly over low heat until gelatin dissolves.
3. 3
   Set aside.
4. 4
   Combine sugar and lemon juice in another small saucepan.
5. 5
   Stir over low heat until sugar dissolves.
6. 6
   Clip candy thermometer onto side of saucepan.
7. 7
   Increase heat and boil without stirring until thermometer registers 238F, about 5 minutes.
8. 8
   Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form.
9. 9
   Gradually beat hot syrup into egg whites.
10. 10
    Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes.
11. 11
    Mix in yogurt.
12. 12
    Divide among 8 custard cups or ramekins.
13. 13
    Refrigerate until set, about 2 hours.
14. 14
    (Can be made 1 day ahead.
15. 15
    Keep chilled.)