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Iced Lemon Souffle Recipe
|Gelatin||1 Tablespoon (1 Envelope)|
|Grated lemon rind||4|
|Lemon juice||1⁄2 Cup (8 tbs), strained|
|Superfine sugar||1 Cup (16 tbs)|
|Egg whites||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1841 Calories from Fat 720
% Daily Value*
Total Fat 80 g123.1%
Saturated Fat 53 g265.2%
Trans Fat 0 g
Cholesterol 331.4 mg
Sodium 496.4 mg20.7%
Total Carbohydrates 229 g76.2%
Dietary Fiber 2.6 g10.4%
Sugars 218.5 g
Protein 40 g79.5%
Vitamin A 0.7% Vitamin C 136.5%
Calcium 19.5% Iron 3.2%
*Based on a 2000 Calorie diet
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