Cold lemon souffle (m_c-tx)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Eggs separated | |
| 1¼ | cup | Sugar |
| 2 | cups | Whipping cream |
| 3 | larges | Lemons (2/3 c. juice) |
| 2 | Envelopes unflavored gelatin | |
| ⅛ | teaspoon | Cream of tartar |
| 2 | cups | Fresh berries (optional) |
Directions
Beat together egg yolks and sugar. Grate rinds of lemons (I don't use this) and squeeze out juice, measuring out ⅔ cups lemon juice. Add rind to the egg yolks, then gradually add the ⅔ cups lemon juice, beating all the while. (This "cooks" the egg yolk.) Soften the gelatin in ½ cup of hot water and beat until it is dissolved. Allow to cool slightly. Whip the cream lightly and stir into lemon mixture; then stir in gelatin and continue stirring until mixture begins to thicken. Beat egg whites with cream of tartar until stiff but not dry; fold into lemon mixture. Spoon souffle into dish and chill in refrigerator until completely set (about two hours). Serve with berries if desired. 12 servings.