Side Pannel
Cold Lemon Souffle #2
Ingredients List
- 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
- 1 pn Cream of tartar
- 1 pn Salt
- 1 c Heavy cream
Directions
Place egg yolks, 3/4 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.
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.
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