Cold lemon souffle #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unflavored gelatin |
| ½ | cup | Cold water |
| 3 | Egg yolks | |
| 4 | Egg whites | |
| 2 | Lemon rinds; grated | |
| ⅓ | cup | Lemon juice |
| 1 | cup | Sugar |
| 2 | cups | Whipping cream |
Directions
Beat egg yolks with sugar until light yellow and thick. Dissolve gelatin in water; place in double boiler and melt over boiling water. Add very slowly to yolk mixture. Then add lemon juice and rind. Let become slightly firm. Beat cream until stiff. Beat egg whites until it forms peaks; fold into the yolk mixture. Then fold in the cream, saving about ½ a cup for garnishing. Chill overnight. Garnish with cream when served. Serves 6 to 8.
A delightful dessert for a heavy meal. Serve at table in a decorative crystal or silver bowl.
CHILL OVERNIGHT
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .