INGREDIENTS

INSTRUCTIONS

+ Remember to remove the zest from the lemon before squeezing its
juice.  + The temperature and consistency of the gelatin mixture is
crucial to  achieving a fine foam that will not separate on chilling.
To prevent  separation, beat only when the mixture is thick enough and
mounds when  dropped from a spoon. If too thick, it will not form a
fine foam. If  the gelatin mixture begins to set before beating,
briefly place the  bowl over a bowl of hot water and stir constantly
until gelatin  begins to soften. Set the bottom of the bowl directly in
cold water  to stop the heating immediately.  + The sauce mixture must
be heated to at least 160 degrees to thicken  and prevent thinning out
on setting. However, for a silky- smooth  sauce that does not curdle,
the mixture must not be allowed to boil.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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