Lime Esponjado (Esponjado de Limón)
Lime Esponjado (Esponjado de Limón) takes roughly 45 minutes from beginning to end. This recipe makes 8 servings with 301 calories, 7g of protein, and 15g of fat each. For 76 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 28 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. It works well as a side dish. It is brought to you by My Colombian Recipes. If you have condensed milk, sugar, heavy cream, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 26%. Try Esponjado de Maracuyan or Passion Fruit, Esponjado de Café (Colombian Coffee Mousse), and Carrots with Lime ( Zanahorias al Limon) for similar recipes.
Servings: 8
Ingredients:
1 can (14 oz) condensed milk
3 egg whites
1 tablespoon unflavored gelatin
1 cup heavy cream
3/4 cup lime juice
¼ cup sugar
1/3 cup water
Equipment:
pot
blender
hand mixer
bowl
Cooking instruction summary:
In a small pot add the water and gelatin. Over medium heat let it cook for about 2 minutes or until the gelatin dissolves.Place the lime juice and condensed milk in a blender and blend for about 2 minutes. Add the dissolved gelatin to the blender and blend for 1 more minute.In a medium bowl, using an electric mixer beat the heavy cream for about 3 minutes. Fold the whipped cream into the lime mixture.Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.Add half of the egg whites to the mixture, gently folding to incorporate them. Don’t overwork the mixture. Add the rest of the whites and fold the mixtures together.Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight. Serve with whipped cream or chopped graham crackers on top.
Step by step:
1. In a small pot add the water and gelatin. Over medium heat let it cook for about 2 minutes or until the gelatin dissolves.
2. Place the lime juice and condensed milk in a blender and blend for about 2 minutes.
3. Add the dissolved gelatin to the blender and blend for 1 more minute.In a medium bowl, using an electric mixer beat the heavy cream for about 3 minutes. Fold the whipped cream into the lime mixture.Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.
4. Add half of the egg whites to the mixture, gently folding to incorporate them. Don’t overwork the mixture.
5. Add the rest of the whites and fold the mixtures together.Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight.
6. Serve with whipped cream or chopped graham crackers on top.
Nutrition Information:
covered percent of daily need
