Chilled Lemon Souffle
Yield: Serves 12.
A fantastic dessert that you'll want to learn to do well -- and serve at formal dinner parties.
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- 1 envelope unflavored gelatin
- 2 tablespoons water
- grated rind of4 lemons
- 1/2 cup fresh lemon juice
- 1 cup sugar, divided
- 1 cup egg whites (about 8)
- 1 cup heavy cream
- 1 lemon, sliced paper thin
Instructions:Dissolve the gelatin in 2 tablespoons water. Add the lemon rind and juice and 1/2 cup sugar. Place in a saucepan and stir over low heat until the gelatin is thoroughly dissolved; then chill to syrup consistency.
Beat the egg whites until foamy and add -1/2 cup sugar gradually until smooth and stiff. Beat in the gelatin mixture.
Whip the cream and fold in.
Pour into 10-inch spring-form pan. Press the lemon slices gently onto surface to decorate. Chill for 8 hours and serve in wedges.