Lemon Mousse II

- 1 can of evaporated milk ice cream
- First packet gelatin lemon
- 6 tablespoons sugar
- Juice of 2 lemons green Tahiti
- Zest of 2 lemons thin shell

Melt the gelatin with a glass of water. Bring the refrigerator until the point of egg white.
Whisk evaporated milk ice cream, serum, in an electric mixer until meringue point (well beaten). It grows well. place the sugar, lemon juice, lemon zest and gelatin in point clear. Beat well, shaping (moisten the way with cold water before putting the mousse to loosen more easily) and take the fridge to harden. Unmold just before serving and garnish with thin lemon cone enroladinha marrasquinho and cherries.