Soak gelatin in 3/4 cup of cool boiled water until the granules plump and become transparent, then melt the soaked gelatin with the water on water bath.

Rinse the Sharon fruit well, remove stones and force the pulp through a sieve. Add the sugar, egg whites, lemon juice and beat the mass up in a mixer until the mass raises twice or thrice. At the end of the beating add the melted gelatin in thin stream. Put the mass in cups and refrigerate until set.