Chilled Lemon Souffle
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Yield: Serves 12.
A fantastic dessert that you'll want to learn to do well -- and serve at formal dinner parties.Ingredients:
1 envelope unflavored gelatin2 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.
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