Side Pannel
Lemon Souffle
Ingredients List
- 1 Env Unflavored Gelatin
- 1/4 c Cold Water
- 5 Eggs, separated
- 3/4 c Fresh Lemon Juice
- 2 ts Lemon Rind, grated
- 1 1/2 c Sugar, divided
- 1 c Heavy Cream, whipped
Directions
Sprinkle gelatin over cold water to soften. Put yolks in top of a double
boiler. Mix yolks with lemon juice, rind, and 3/4 cup sugar. Place over
boiling water and cook, stirring constantly, until lemon mixture is
slightly thick, about 8 minutes. Remove from heat and stir in gelatin until
dissolved. Chill until mixture molds slightly when small amount is dropped
from a spoon. Beat egg whites until they start to hold shape. Then add
remaining 3/4 cup of sugar, about 1 tbsp. at a time, until sugar is used
and egg whites are stiff. Transfer chilled lemon mixture to a large bowl.
Add egg whites and cream and gently fold into lemon until no white streaks
remain. Pour int a 2-quart souffle dish and chill at least 4 hours or until
firm.
Serves: 8 to 10
boiler. Mix yolks with lemon juice, rind, and 3/4 cup sugar. Place over
boiling water and cook, stirring constantly, until lemon mixture is
slightly thick, about 8 minutes. Remove from heat and stir in gelatin until
dissolved. Chill until mixture molds slightly when small amount is dropped
from a spoon. Beat egg whites until they start to hold shape. Then add
remaining 3/4 cup of sugar, about 1 tbsp. at a time, until sugar is used
and egg whites are stiff. Transfer chilled lemon mixture to a large bowl.
Add egg whites and cream and gently fold into lemon until no white streaks
remain. Pour int a 2-quart souffle dish and chill at least 4 hours or until
firm.
Serves: 8 to 10
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