Makes 4 small parfait cups. Difficulty
1 teaspoon unflavored gelatin 1 Tablespoon water 1/4 cup lemon juice 1/4 cup sugar 1 teaspoon finely grated lemon zest 4 egg whites 1/2 cup heavy cream
In a small saucepan, over low heat, combine gelatin and water. Add lemon juice and sugar. Continue to stir until sugar and gelatin are completely dissolved. Add lemon zest and remove from heat. Chill lemon-gelatin mixture until it is completely cool.
Beat egg whites until they are stiff. Fold half the lemon-gelatin mixture into egg whites.
In a separate bowl, whip cream until thick. Gently fold half the whipped cream into egg white mixture. Fold remaining lemon-gelatin mixture in, then add remaining whipped cream. Spoon mixture into 4 small parfait glasses and chill for 4 hours. Garnish with fresh lemon slices.