Lemon Souffle Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Sugar | 2 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Egg whites | 2 | |
| 1 1 1/2-ounce envelope dessert topping mix | ||
Directions
In small saucepan soften unflavored gelatin in lemon juice and water; heat just till gelatin is dissolved.
Remove from heat.
In small mixer bowl beat egg yolks on high speed of electric mixer; gradually add sugar, beating about 5 minutes or till thick and lemon-colored.
Gradually beat in hot gelatin mixture; beat in milk.
Cool till mixture is partially set (consistency of unbeaten egg whites).
Wash beaters thoroughly.
Beat egg whites just till stiff peaks form (tips stand straight]; do not overbeat.
Fold in gelatin mixture.
Prepare dessert topping mix according to package directions, except use skim milk.
Fold 1/4 cup of the prepared topping into gelatin mixture (refrigerate remaining topping for another use).
Pour gelatin mixture into a 3-cup souffle dish with foil collar.
Refrigerate at least 3 hours or till set.
Remove from heat.
In small mixer bowl beat egg yolks on high speed of electric mixer; gradually add sugar, beating about 5 minutes or till thick and lemon-colored.
Gradually beat in hot gelatin mixture; beat in milk.
Cool till mixture is partially set (consistency of unbeaten egg whites).
Wash beaters thoroughly.
Beat egg whites just till stiff peaks form (tips stand straight]; do not overbeat.
Fold in gelatin mixture.
Prepare dessert topping mix according to package directions, except use skim milk.
Fold 1/4 cup of the prepared topping into gelatin mixture (refrigerate remaining topping for another use).
Pour gelatin mixture into a 3-cup souffle dish with foil collar.
Refrigerate at least 3 hours or till set.
Chef
