Yield: 6 servings
|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