Cold lemon souffle #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Egg yolks | |
| ¾ | cup | Fresh lemon juice |
| 1½ | cup | Sugar |
| 1 | tablespoon | Grated lemon zest |
| 1 | Envelope plain gelatin | |
| ¼ | cup | Cold water |
| 5 | Egg whites | |
| 1 | pinch | Cream of tartar |
| 1 | pinch | Salt |
| 1 | cup | Heavy cream |
Directions
Place egg yolks, ¾ cup sugar, lemon juice & zest in heavy saucepan and cook over low heat, always stirring, until mixture thickens enough to coat a spoon. Remove from heat. Sprinkle gelatin over cold water & allow to soften. Add to yolk mixture & stir until it begins to set. Beat egg whites with cream of tartar, slowly adding remaining sugar & beating until stiff.
Beat cream to form soft peaks. Stir 1 cup egg white into yolk mixture. Fold in remaining white rapidly, then fold in cream. Place in 8-cup souffle dish & chill at least 4 hours. Decorate with rosettes of whipped cream and fruit such as strawberries and kiwis. ADD CHILLING TIME. SERVE
WITH FRUIT AND CREAM GARNISH.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .