Cold Lemon Souffle

By KLC_Ironstone

Ingredients

• 1 package gelatin
• 5 tbsp. water
• 3 large eggs, separated
• 1/2 cup fine granulated sugar
• 1 lemon, grated rind and juice
• 1/2 cup whipping cream

Details

Servings 4

Preparation

Step 1

Dissolve the gelatin in water in a small basin over hot water.

Whisk the egg yolks until pale, add the graded lemon rind and juice and the sugar. Put in a basin over hot water and keep whisking until thick and creamy. Remove from heat and whisk until cold.

Add the gelatin in a thin stream, whisking continuously.

Whip the cream and fold into the mixture.

Whip the egg whites and fold into the mixtdure. Pour into a 1-pint souffle dish that has a foil or waxed paper collar. The mixture should be about one inch above the rim of the souffle dish. Refrigerate.

Remove the collar with a warm knife. The edges may be decorated with chopped nuts.

Serves 4.

(Mom/Marg)