Lemon souffle
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Env Unflavored Gelatin | |
| ¼ | cup | Cold Water |
| 5 | Eggs, separated | |
| ¾ | cup | Fresh Lemon Juice |
| 2 | teaspoons | Lemon Rind, grated |
| 1½ | cup | Sugar, divided |
| 1 | cup | Heavy Cream, whipped |
Directions
Sprinkle gelatin over cold water to soften. Put yolks in top of a double boiler. Mix yolks with lemon juice, rind, and ¾ cup sugar. Place over boiling water and cook, stirring constantly, until lemon mixture is slightly thick, about 8 minutes. Remove from heat and stir in gelatin until dissolved. Chill until mixture molds slightly when small amount is dropped from a spoon. Beat egg whites until they start to hold shape. Then add remaining ¾ cup of sugar, about 1 tbsp. at a time, until sugar is used and egg whites are stiff. Transfer chilled lemon mixture to a large bowl.
Add egg whites and cream and gently fold into lemon until no white streaks remain. Pour int a 2-quart souffle dish and chill at least 4 hours or until firm.
Serves: 8 to 10
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Angus E. Peyton Posted to MC-Recipe Digest V1 #638 by Bill Spalding <billspa@...> on Jun 09, 1997