- 4
0/5
(0 Votes)
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
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)
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