Crema de Limón
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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 ½ hour prior to serving.

By Marcela Otaegui and Francisco Bañados