Soak gelatin with a little cold water in a cup. Boil milk with cocoa and salt in a saucepan. Cool down while stirring. Stir in whipped cream without beating. Season with sugar and lemon zest. Stir egg yolks through with a tiny bit of cream in a mug. Stir back into the cream. Squeeze gelatin and melt in a saucepan with 4 tablespoons hot water. Cool down a bit. Mix into the cream, stir in stiffly beaten egg white.
Pour into 4 dessert bowls and set in the refrigerator for 1 hour with the lid closed.
Menu 5/88
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