Return to Content

Chilled Lemon Souffle

by
Chilled Lemon Souffle
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 12.

A fantastic dessert that you'll want to learn to do well -- and serve at formal dinner parties.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 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.

Updated Thursday, July 26th, 2007

Special Winter Sale

Subscribe for 1 year and send your friend a Gift Subscription at no extra cost! That's 2 subscriptions for the price of 1. 

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111