INGREDIENTS
1 tbsp
/envelope gelatin
1/4 cup
Lemon Juice
1 cup
granulated Sugar ((preferably white in color*))
3
pasteurized Egg Whites (, room temperature (yolks reserved for custard sauce)**)
1/8 tsp
Kosher Salt
3
Egg Yolks
1/4 cup
granulated Sugar
1/8 tsp
Kosher Salt
2 cups
Whole Milk
1/2 tsp
Vanilla Extract
1/2 tsp
Rose Extract