With regard to this recipe:
Lemon Mallobet - 185664 - Recipezaar
When the recipe says that the mixture wil 'jell', does that definately mean it should become solid or just very thick? Mine became solid so Step 4 was essentially about mashing it into a more liquid-like mush. Is that right? When it came to folding in the whipped egg whites however, it became apparent that the mashing was incomplete and there were really many lumps - is this intended? If not, I think 'folding' with a teaspoon is probably an inappropriate way to process the gelled mixture. The final product was not homogenous, as show in the pictures.
Also, how has it been decorated in the pictures (the green and red stuff)?
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