Lemon Mousse II

- 1 can of evaporated milk ice cream

- 1 package lemon gelatin

- 6 tablespoons sugar

- Juice of 2 limes Tahiti

- Zest of 2 lemons thin shell

Melt the gelatin with a glass of water. Bring the refrigerator until the point of egg white.

Beat evaporated milk ice cream, serum, in an electric mixer until sigh point (well beaten). It grows well. put 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 and cherries to marrasquinho.