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ln a small bowl, add the getatin
and a pinch of salt to 1/2 cup cold
water and let it sit for 5 minutes for
the getatin to expand.
In a medium bowl, whisk the egg
yolks until they become creamy.
Keep whisking as you add 2 tabtespoons
water and then the time juice.
Reserve.
ln a medium-size saucepan, heat
the getatin over low heat and mix it
to dissolve. Add the sugar at once,
stirring well for 2 minutes. Lower the
heat and stowly add the egg yolks as
you whisk rapidly for 3 minutes,
Remove from heat and add
cachaga, mixing gently. Add zest of
one lime. Fold in gently. Pour the batter
into a bowl and allow to cool for 15
minutes. |
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