Yield: 4 Servings
|8 \N||Eggs; separated|
|1 cup||Lemon juice|
|2 tablespoons||Unflavored gelatin|
|2 cups||Heavy cream|
|½ cup||Cold water or rum|
|3 tablespoons||Grated lemon rind|
|\N \N||Ground nuts|
|\N \N||Whipped cream|
|\N \N||Candied violets|
Prepare a collar for 6-inch souffle dish by folding a long piece of foil into thirds. Brush smooth side of foil with oil & wrap oiled side around souffle dish, extending 3 inches above top of dish. In medium saucepan, beat egg yolks till light & fluffy, gradually add 1 cup sugar & beat till smooth. Add lemon juice, rind & salt. Stir over low heat until mixture thickens stirring constantly. Remove from heat to cool. Dissolve gelatin in custard cup with water or rum. Place cup in shallow pan of simmering water.
When gelatin has melted, add it to egg mixture, beat well. Beat egg whites until soft peaks form. Gradually add remaining sugar, a tablespoon at a time, until stiff peaks form. Fold into cooled citrus mixture. Beat cream until stiff. Cream should be the same texture as the citrus mixture. Set aside ½ cup of beaten cream as garnish. Fold the remaining cream into the citrus mixture. Pour blended mixture into souffle dish & refrigerate overnight or put in freezer for 1-2 hours until set. To serve, remove collar from dish. Decorate sides of souffle with ground nuts. Pipe rosettes of whipped cream on top & place candied violets in center of each. You may wish to garnish by using thin slices of lemon, well drained & rolled in sugar, slit halfway through & twisted.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .