Cold Lemon Souffle Recipe
Ingredients
1 envelope unfavored gelatin
2 tablespoons water
grated peel of 4 lemons
1/2 cup lemon juice, strained (this is the juice of 2 lemons)
1/2 cup honey
7 egg whites
1 cup heavy cream, whipped
mint leaves, 2 tablespoons natural cookie crumbs, and 7 or 8 very thin lemon slices for decoration
Directions
In small saucepan, soften gelatin in water.
Add lemon rind and juice, then honey.
Stir over low heat until gelatin is dissolved.
Chill until mixture starts to jell.
Prepare a 1-quart souffle dish with a collar of wax paper .
Beat egg whites until stiff but not dry.
Fold into the gelatin mixture, stirring carefully but thoroughly.
Fold the whipped cream into the mixture, reserving about 1/3 cup for decoration.
Spoon mixture into prepared souffle dish and chill.
When ready to serve, remove paper collar, and decorate with a border of whipped cream, mint leaves, a sprinkling of crumbs, and the lemon slices.
Add lemon rind and juice, then honey.
Stir over low heat until gelatin is dissolved.
Chill until mixture starts to jell.
Prepare a 1-quart souffle dish with a collar of wax paper .
Beat egg whites until stiff but not dry.
Fold into the gelatin mixture, stirring carefully but thoroughly.
Fold the whipped cream into the mixture, reserving about 1/3 cup for decoration.
Spoon mixture into prepared souffle dish and chill.
When ready to serve, remove paper collar, and decorate with a border of whipped cream, mint leaves, a sprinkling of crumbs, and the lemon slices.
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