Title: Cold Lemon Souffle (M_c-Tx)
Categories: Dessert Snack
Yield: 12 Servings
| 5 | | Eggs separated |
| 1 1/4 | c | Sugar |
| 2 | c | Whipping cream |
| 3 | lg | Lemons (2/3 c. juice) |
| 2 | | Envelopes unflavored gelatin |
| 1/8 | ts | Cream of tartar |
| 2 | c | Fresh berries (optional) |
Beat together egg yolks and sugar. Grate rinds of lemons (I don't use
this) and squeeze out juice, measuring out 2/3 cups lemon juice. Add rind
to the egg yolks, then gradually add the 2/3 cups lemon juice, beating all
the while. (This "cooks" the egg yolk.) Soften the gelatin in 1/2 cup of
hot water and beat until it is dissolved. Allow to cool slightly. Whip the
cream lightly and stir into lemon mixture; then stir in gelatin and
continue stirring until mixture begins to thicken. Beat egg whites with
cream of tartar until stiff but not dry; fold into lemon mixture. Spoon
souffle into dish and chill in refrigerator until completely set (about two
hours). Serve with berries if desired. 12 servings.