Lemon Cloud

1. 1

   Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften.

2. 2

   Stir constantly over low heat until gelatin dissolves.

3. 3

   Set aside.

4. 4

   Combine sugar and lemon juice in another small saucepan.

5. 5

   Stir over low heat until sugar dissolves.

6. 6

   Clip candy thermometer onto side of saucepan.

7. 7

   Increase heat and boil without stirring until thermometer registers 238F, about 5 minutes.

8. 8

   Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form.

9. 9

   Gradually beat hot syrup into egg whites.

10. 10

    Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes.

11. 11

    Mix in yogurt.

12. 12

    Divide among 8 custard cups or ramekins.

13. 13

    Refrigerate until set, about 2 hours.

14. 14

    (Can be made 1 day ahead.

15. 15

    Keep chilled.)

* Per serving · 4 servings · Values may vary.

No additional tips available.