Lemon Froth, called lemon foam in my house, was a popular dessert in Chile in the late ’80s and early ’90s. My mom did it a lot. It is easy to make with the ingredients we usually have in the house.
It needs a couple of hours of refrigeration before serving. I like to serve it with strawberries or raspberry sauce. It looks great.
You could replace the lemon juice with passion fruit juice, which is also delicious. So feel free to invent your variations.
You may also like the recipe: Dulce de Leche Mousse.
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Espuma de Limón Chilean Lemon Froth
An easy and delicious dessert.
- Total Time: 20 minutes
- Yield: 8
Ingredients
Units
- 1 can (12 fl oz) of evaporated milk, refrigerated the night before
- 1 can (14 oz) of refrigerated condensed milk
- 3/4 cup of lemon juice, I use a nice floral variety called Meyer
- 1 packet of powdered gelatine (7 grams)
- freshly boiled water
Instructions
- Cool the bowl and the blades of the mixer for 5 minutes in the freezer.
- Put the evaporated milk and beat at high speed for 3 minutes or until it doubles its size and looks like Chantilly cream and forms waves. This is the most crucial step for the consistency of the dessert if you can cover the mixer since this splashes a lot.
- Beating at low speed, add the condensed milk and lemon juice, reserve one finger of lemon juice.
- Sprinkle the gelatin over the reserved lemon juice and stir, add 1/2 cup of freshly boiled water, stir for 30 seconds or until all the gelatin is dissolved.
- Add to the mixture beating at low speed.
- Beat everything for one more minute to make sure it is well mixed.
- Pour into the trifle or ramekins, cover, and refrigerate for 2 hours.
- Serve cold.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 272
- Sugar: 40 g
- Sodium: 133.1 mg
- Fat: 6.8 g
- Saturated Fat: 4.2 g
- Carbohydrates: 45.2 g
- Fiber: 0.1 g
- Protein: 9.2 g
This recipe is amazing.
Thank you.