Iced Lemon Souffle Recipe
Ingredients
| Gelatin envelope | 1 | |
| Water | 2 Tablespoon | |
| Grated rind of 4 lemons | ||
| Lemon juice | 1/2 Cup (16 tbs), strained | |
| Superfine sugar | 1 Cup (16 tbs) | |
| Egg whites | 1 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
Directions
Soften gelatin with water in small saucepan.
Add rind, juice, and sugar; stir over low heat until gelatin dissolves.
Chill over bowl of ice, stirring frequently, to syrup consistency.
Beat egg whites very stiff; beat into lemon mixture.
Whip cream; fold in until thoroughly mixed.
Tie double oiled band of waxed paper around top of 1 quart souffle dish, forming 4-inch-high collar.
Pour in souffle; chill.
Remove paper collar before serving.
Decorate top with additional whipped cream, paper-thin slices of lemon, and fresh mint
Add rind, juice, and sugar; stir over low heat until gelatin dissolves.
Chill over bowl of ice, stirring frequently, to syrup consistency.
Beat egg whites very stiff; beat into lemon mixture.
Whip cream; fold in until thoroughly mixed.
Tie double oiled band of waxed paper around top of 1 quart souffle dish, forming 4-inch-high collar.
Pour in souffle; chill.
Remove paper collar before serving.
Decorate top with additional whipped cream, paper-thin slices of lemon, and fresh mint
Chef
