660969 citronfromage (denmark)

Categories
West europe
Desserts
Yield
6 servings
MeasureIngredient
Eggs, separated
6 tablespoons Sugar Grated rind of 1 lemon
Envelope unflavored gelatin Juice of 1 or 2 lemons (according to taste)
½ cup Whipping cream

Beat the egg yolks with sugar until light, then add the lemon rind.

Beat the egg whites in a separate bowl until stiff. Dissolve the gelatin in the lemon juice over a very low heat. Allow to cool before adding to the egg mixture, and finally fold in the egg whites.

Pour into a glass bowl and allow to set for 1 to 2 hours in the refrigerator. Just before serving, whip the cream and spread or pipe it on top of the souffle. If you use the juice of 2 lemons, the sharp flavor contrasts well with the bland whipped cream.

Submitted By BARRY WEINSTEIN On 03-05-95

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