Put the milk in a saucepan to cook, add the cinnamon stick, the
lemon rind, and the sugar. You must stir the milk until it begins
to cook. Allow to cook for several minutes stirring constantly.
Once cooked put the milk in the freezer section
of the refrigerator. Allow to cool but not to freeve. Keep an
eye on it so it geets very cold without freezing.
Put the four egg whites in a very dry bowl and
with a whisk beat briskly until you have a meringue. In order
for the meringue to rise you must have a very dry bowl and clean
egg whites with no yolk at all. When you have it very fluffy
begin to add the powdered sugar little by little using a spoon
so it gets well blended.
Remove the refrigerated milk and add the meringue
and mix well. Return to the refrierator until it is to be served.
When you serve this dessert it should be
in gobblets and add the ground cinnamon on top. To serve you
may want to decorate with a vanilla waffer type cookie.
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