- Servings: 6-8
- 2 Tablespoons lemon juice (or rum extract)
- 2 Tablespoons Lime juice
- 3 seperated eggs
- 1/2 cup sugar or blue agave
- 1/2 pint heavy cream
- 1 envelope unflavored gelatin
- 1/2 cup cold water
In a large mixing bowl, beat the egg yolks until light and thick; gradually add sugar. Continue beating u ntil creamy, blending in lemon juice and lime juice.
Beat egg whites until stiff by t not dry. Whip cream until stiff peaks appaer; add vanilla Sprinkle gelatin over the water in sauce pan.
When softened, gradually heat until the gelatin dissolves. Blend into egg yolks. Fold in the egg whites and whipped cream into the egg yolks. Pour into parfait glasses and chill 2 hours prior to serving.