Lemon Souffle with Raspberry Sauce

By lisajesselson

Ingredients

• 2/3 cup cold water
• 1 Tbs. unflavored gelatin
• 7 egg yolks
• 1 3/4 cup sugar
• 1 cup lemon juice
• 1 Tbs grated lemon peel
• 5 egg whites
• 1 1/2 cup chilled whipping cream

Preparation

Step 1

wrap 6" collar around 6 cup souffle dish, secure with tape
place 1/3 cup cold water in a bowl
sprinkle gelatin over, let stand 10 min.
whisk yolks, 1 cup sugar, lemon juice, and peel in med metal bowl
place bowl over saucepan of simmering water with out bowl and water touching
whisk constantly until 175 degrees about 8 min.
remove bowl from water
immediately add gelatin mix
whisk until dissolved
beat yolk mix until cooled and thickened about 7 min.
let stand
stir 1/3 cup water and 3/4 cup sugar in heavy small saucepan over low heat until dissolved
increase heat, boil without stirring until 250 degrees
about 5 min.
meanwhile beat egg whites in large bowl to soft peaks
pour boiling syrup into whites, beating constantly
beat till cool and thick about 5 min.
beat whipping cream to stiff peaks in another large bowl
pour lemon mix over meringue, fold in
gradually fold in whipping cream
transfer to prepared souffle dish
chill till set at least 6 hrs. to overnight
remove foil and serve with sauce