Cold lemon souffle with wine sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| 5 | Eggs; separated | |
| ¾ | cup | Fresh lemon juice |
| 2 | teaspoons | Grated lemon rind |
| 1½ | cup | Sugar |
| 1 | cup | Whipping cream |
| ½ | cup | Sugar |
| 3 | teaspoons | Cornstarch |
| ½ | cup | Water |
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Grated lemon rind |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Dry white wine |
Directions
WINE SAUCE
Sprinkle gelatin over cold water to soften. Mix egg yolks with lemon juice, rind and ¾ cup sugar. Place in double boiler over boiling water and cook, stirring constantly, until lemon mixture is slightly thickened (about 8 minutes). Remove from heat and stir in gelatin until dissolved.
Chill 30 to 40 minutes or until mixture mounds slightly when dropped from spoon. Beat egg whites until they begin to hold their shape. Gradually add remaining ¾ cup sugar. Beat until stiff. Beat cream until stiff. Fold egg whites and cream into yolk mixture until no white streaks remain. Pour into a 2 quart souffl‚ dish and chill 4 or more hours. Serve with wine sauce.
Wine sauce: In a small saucepan, mix together sugar and cornstarch. Stir in water, lemon juice and rind until smooth. Add butter. Bring to a boil,lower heat and cook until thickened (about 3 minutes). Remove from heat and stir in wine. Chill, stirring occasionally. Yield: 8 to 10 servings.
BARBARA MILLS (MRS. DENNIS)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .