Title: Cold Lemon Souffle From Contemporary Cuisine
Categories: Dessert Fruit American
Yield: 8 Servings

		Shared by Dorothy Hair 6/94
COLD LEMON SOUFFLE
5		Egg yolks
3/4	c	Fresh lemon juice
1 1/2	c	Sugar
1	tb	Grated lemon zest
1		Envelope plain gelatin
1/4	c	Cold water
5		Egg whites
	pn	Cream of tartar
	pn	Salt
1	c	Heavy cream

============================> Directions <======================

Place egg yolks, 3/4 cup sugar, lemon juice and 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 and allow to soften. Add to yolk mixture and stir until it begins to set. Beat egg whites with cream of tartar, slowly adding remaining sugar and 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-c souffle dish and chill at least 4 hours. Decorate with rosettes of whipped cream and fruit such as strawberries and kiwis.

========================> Nutrition <======================

Calories: 305 Protein (%): 8 Protein (grams): 5 Vitamin A (%): 19 Carbohydrate (grams): 41 Vitamin C (%): 19 Fat (grams): 14 Thiamine (%): 3 Cholesterol (milligrams): 174 Riboflavin (%): 12 Sodium (milligrams): 99 Niacin (%): 0 Unsaturated (grams): 5 Calcium (%): 4 Saturated (grams): 8 Iron (%): 2

=======================> Notes and Credits <===================

Preparation: simmer Cuisine: American Food Group: Fruit Meals: lunch, dinner Courses: Dessert Temperature: cold Source: Contemporary Cuisine

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