Crema de Limón
Chilean Lemon Sorbét
Many Chilean desserts are made with simple supermarket ingredients, among which canned
sweetened condensed milk dominates.
This dessert is both light and rich, refreshing and satisfying. It's best served after
a spicy or garlicky meal, as it cleanses the palate. It's also remarkably simple, but
because of the two chilling cycles, should be begun six hours prior to serving.
Chilean lemon sorbét
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 oz semisweet chocolate, grated
Three hours prior, place can of evaporated milk in freezer, and one hour
prior, place can of condensed milk in freezer. Shake cans occasionally to
When well chilled, open can of evaporated milk and pour into a mixing bowl.
Beat with an electric mixer rapidly for about five minutes until doubled in
volume. Add chilled condensed milk and continue beating. Add lemon juice
slowly while beating.
If desired, add pinches of grated chocolate while beating. Do not overbeat.
Pour mixture into dessert cups or ramekins, sprinkle remaining grated
chocolate over, and return to freezer for at least two hours.
Remove from freezer about ˝ hour prior to serving.
By Marcela Otaegui and Francisco Bañados