Ingredients for Lemon Mallobet
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How to Make Lemon Mallobet
- Melt 10 ounces of marshmallows in a double boiler over simmering water, stirring frequently until completely smooth.
- Remove from heat and stir in 1/2 cup freshly squeezed lemon juice and 2 tablespoons granulated sugar. Mix well.
- Refrigerate the mixture until it has fully set and become a firm gel (this may take 2-4 hours).
- Gently break up the jelled mixture with a spoon or spatula until it is mostly uniform. Do not overmix.
- In a separate bowl, beat 2 large egg whites with 1 tablespoon granulated sugar until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the jelled marshmallow mixture until just combined. Be careful not to deflate the egg whites.
- Pour the mixture into a greased bundt pan or ice cube trays. For a festive look, add sprinkles or green food coloring to the bottom of the mold before pouring in the mixture.
- Freeze until solid (at least 4 hours or overnight).
- **For the Sauce:** In a medium bowl, whisk together 1/2 cup heavy cream, 1/4 cup powdered sugar, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- Pour the sauce mixture into a double boiler set over simmering water. Stir continuously until the sauce thickens to a pourable consistency (about 5-10 minutes).
- Remove from heat, let cool slightly, and pour over the frozen Lemon Mallobet before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
231g
Fat
13g
Carbs
24g
