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1 package (s) crushed biscuit cornstarch (s)
Half tablet (s) butter Mococa
2 cup (s) of condensed milk Mococa
2 canister (s) heavy cream
1 cup (s) lemon juice
An envelope (s) gelatin colorless tasteless
1 cup (s) (tsp) water
baste and lemon zest
4 unit (s) of egg white
100g icing sugar
How to Prepare
Grind the cookies in a blender until fine crumbs and transfer to a bowl.
Melt butter, pour over the biscuit crumbs and mix well.
Line the bottom and sides of the round bottom mold falso.Leve the preheated oven for 15 min and set aside.
Sprinkle the gelatin into the cup with water and leave for 5 minutes. Then put in a water bath to dissolve completely. Remove from heat.
In blender, place all ingredients except the lemon zest and beat well.
Pour this mixture into the pan with the dough pre-baked. Sprinkle with lemon zest.
Refrigerate slightly to harden for about 2 hours, and then turn it out. Cover with meringue coverage.
In a blender, place the egg whites and half the sugar. Beat the egg whites to stay in Snow Place the remaining sugar and beat for another 2 minutes to merengar.