Lemon Souffle Recipe
Ingredients
| Gelatin envelope | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1 teaspoon lemon rind, grated | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Sprinkle gelatin over cold water to soften.
Mix yolks, lemon juice, 1/2 CUP sugar and salt in double boiler, stirring constantly until thick.
Remove from heat, and stir in gelatin and lemon rind.
Cool.
Beat egg whites until soft peaks form.
Add 1/2 CUP sugar, and beat until stiff and shiny.
Add cream to whites, and fold cream into egg whites gently.
Fold in gelatin mixture.
Pour into 2-quart souffle dish, and chill.
Sprinkle with almonds before serving.
Mix yolks, lemon juice, 1/2 CUP sugar and salt in double boiler, stirring constantly until thick.
Remove from heat, and stir in gelatin and lemon rind.
Cool.
Beat egg whites until soft peaks form.
Add 1/2 CUP sugar, and beat until stiff and shiny.
Add cream to whites, and fold cream into egg whites gently.
Fold in gelatin mixture.
Pour into 2-quart souffle dish, and chill.
Sprinkle with almonds before serving.
Chef
