Lemon Mallobet

Name: Lemon Mallobet
Ingredients: 23 large marshmallows; 1 cup water; 1 lemon; 2 tablespoons sugar; 2 egg whites; 1 tablespoon sugar; Sauce; 1 1/3 cups milk; 2 egg yolks; 1 pinch salt; 1/2 cup sugar; 1 teaspoon vanilla

12 ingredients

7 steps

Ingredients

23 large marshmallows
1 cup water
1 lemon
2 tablespoons sugar
2 egg whites
1 tablespoon sugar
Sauce
1 1/3 cups milk
2 egg yolks
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla

Directions

1

Melt marshmallows in top of a double boiler with water.
2

When disolved, add juice of lemon, and 2 tablespoons sugar.
3

Put in refrigerator to jell (5-6 hours or overnight).
4

When jelled, fold with teaspoon. (this is to break up the gel enough that it will mix with a merangue, so don't be afraid to attack it a bit)
5

Beat 2 egg whites to stiff peaks with 1 tablespoon sugar.
6

Fold the egg whites into the jelled mixture and freeze.
7

For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert.