Title: Frozen Lemon Souffle
Categories: Dessert
Yield: 6 Servings
| 1 1/2 | c | Sugar |
| 1 | | Env. unflavored gelatin |
| 2/3 | c | Lemon juice or lime juice |
| 1/2 | pt | Whipping cream, 1 cup |
| 3 | tb | Cornstarch |
| 1 | c | Water |
| 3 | | Large egg whites |
In large saucepan, combine sugar, cornstarch, and gelatine; add water and
lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice used, if
desired (yellow or green). Cool. Chill until partially set, about 1 hour,
stirring occasionally. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour
mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish
with whipped cream, candy lemon drops and gum drop slivers if desired.
Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6
hours instead of being frozen.