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Pour the cup of water into a large metal bowl and put into the freezer.
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Place your beaters in freezer also so they are just as cold.
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Next place the unflavored gelatin into a small bowl and add the one tablespoon cool water and stir just to help bloom.
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Add the boiling water to the gelatin mixture.
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Stir it with a fork for several minutes, to dissolve the gelatin completely.
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Set it aside to cool a bit.
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Meanwhile measure the oil, vanilla and lemon juice all into a small container.
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Set it aside.
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Also measure the sugar and set aside.
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When the water in the freezer has ice crystals forming on it, take it out and place it on the counter.
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Pour in a full cup of dry milk powder.
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Using electric beaters, whip the mixture at high speed until it forms stiff peaks.
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This will take a full five minutes at least.
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Continue beating, and gradually add the sugar.
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When it is fully incorporated, gradually add the cooled gelatin mixture.
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When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream.
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The texture of the topping will change a little bit, becoming bright white and creamier.
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Now place the bowl into the freezer again for about 10 or 15 minutes.
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It will chill and thicken.
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Stir it with a wire whisk right before serving.
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You may serve it right away, or keep it in the fridge for a few days.
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Be sure to stir it before serving, because it tends to thicken up while it sits.
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Stirring it will make it creamy again.
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