Crema de Limón

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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.

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Crema de Limón

Chilean lemon sorbét

*Serves 6*

1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 lemons
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 prevent crystallization.
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