Around the top of the deep form with capacity of about 1 liter wrap folded in half and spread with butter strip of parchment paper so as to build on and height be increased by 7.5-8 cm. gelatin soak in the water. Egg yolks with the sugar is broken down to thicken. They add the lemon juice and stir. The mixture is put on low heat and boil stirring continuously (without her being allowed to boil) until thickened. Add the gelatin and stirred until dissolved. Sprinkle with grated lemon peel. Court removed from the fire and stirred until cool. Egg whites are broken down into a light foam and add to the lemon mixture. Add and shattered cream and stir. parfait pour carefully in the form in which its level should be above the height of the walls. Smoothed gently and put in refrigerator to harden, then tape the paper carefully removed. Top Parfait decorate with whipped cream and grated lemon peel.