660969 citronfromage (denmark)

Yield: 6 servings

Measure Ingredient
4 Eggs, separated
6 tablespoons Sugar Grated rind of 1 lemon
1 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

Similar recipes