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Components
- One can of condensed milk (395 g)
- 1 cup (tea) of fresh milk cream (or 1 can of lactose-free milk cream)
- Half a tea cup of milk
- Five egg yolks
- Broth made with two lemons
- 1 stick of cinnamon
Ready state
- In a small bowl, crack one egg at a time, placing the 5 egg yolks into a large bowl and reserving 2 egg whites in a separate bowl to make the meringue. Use a spatula to gently stir the yolks, just enough to break the membrane and combine them.
- In a medium saucepan, combine condensed milk, cream, and milk. Add the cinnamon stick and heat over medium flame. Stir continuously for approximately 20 minutes until the mixture thickens—test by tilting the pan slightly; the cream should separate from the bottom.
- Remove the pan from the heat and slowly incorporate the hot cream into the egg yolks, stirring thoroughly with a spatula after each addition. Avoid adding all the cream at once to prevent the yolks from curdling. Discard the cinnamon stick and blend in the lemon juice.
- Using a shell, move the hot lemon cream to the serving dish. Refrigerate for at least one hour to chill before serving (or prepare it the day before if you like). In the meantime, make the meringue.
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Components
- Two egg whites
- 1/2 cup of Port wine
- Two-thirds of a tea cup of sugar
- Zest of 2 lemons
- cinnamon powder according to preference
Mode of preparation
- In a small saucepan, combine the Port and sugar. Cook over low heat without stirring for approximately 15 minutes until it reaches the thread stage. To test, dip a spoon into the mixture and lift some of the syrup; if a fine thread forms between the drops, it is ready.
- After allowing the syrup to rest for 10 minutes, turn on the mixer and begin beating at low speed, gradually increasing until stiff peaks form. Set aside.
- When the syrup reaches the desired consistency, turn off the heat. Restart the mixer at medium speed and gradually pour the broth in a steady stream along the side of the bowl. Continue beating until a stiff meringue forms and cools.
- Place the mixer bowl and blend the peelings of 1 lemon. Move to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
- To assemble: using two large spoons, shape some of the meringue into a large quenelle and place it over the bowl of lemon cream. Dust with cinnamon powder and lemon zest, then serve alongside the remaining meringue.
PERSONAL EDITION
If you like, serve the lemon cream in separate cups topped with meringue. Prepare the desserts up to one day in advance and keep them refrigerated.