Cold lemon souffle #2

8 Servings

Ingredients

Quantity Ingredient
5 Egg yolks
¾ cup Fresh lemon juice
1½ cup Sugar
1 tablespoon Grated lemon zest
1 Envelope plain gelatin
¼ cup Cold water
5 Egg whites
1 pinch Cream of tartar
1 pinch Salt
1 cup Heavy cream

Directions

Place egg yolks, ¾ cup sugar, lemon juice & zest in heavy saucepan and cook over low heat, always stirring, until mixture thickens enough to coat a spoon. Remove from heat. Sprinkle gelatin over cold water & allow to soften. Add to yolk mixture & stir until it begins to set. Beat egg whites with cream of tartar, slowly adding remaining sugar & beating until stiff.

Beat cream to form soft peaks. Stir 1 cup egg white into yolk mixture. Fold in remaining white rapidly, then fold in cream. Place in 8-cup souffle dish & chill at least 4 hours. Decorate with rosettes of whipped cream and fruit such as strawberries and kiwis. ADD CHILLING TIME. SERVE

WITH FRUIT AND CREAM GARNISH.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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