Frozen lemon souffle

6 servings

Ingredients

QuantityIngredient
cupSugar
3tablespoonsCornstarch
1eachEnv. Unflavored Gelatin
1cupWater
cupLemon Juice OR Lime Juice
3eachesLarge Egg Whites
½pint( 1 C) Whipping Cream

Directions

In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish.

Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen.