Chilled Lemon Souffle

* Exported from MasterCook *

Chilled Lemon Souffle

Recipe By : Sue Klapper
Serving Size : 10 Preparation Time :0:00
Categories : Desserts New
September

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
1 cup water
3 eggs -- separate out yolks
1 tablespoon lemon peel -- grated
3 tablespoons lemon juice
1/3 cup sugar
1 cup whipping cream -- whipped

Prepare 3 or 4 cup souffle dish by forming a collar of waxed paper
around the outside top of dish that extends about 1 inch above the
edge. Tape or tie paper to hold in place. In medium saucepan, combine
1/2 cup sugar, salt, and gelatin. Stir in water. Beat egg yolks; add
to gelatin mixture, blending well. Cook over medium heat just until
mixture begins to bubble stirring constantly. Remove from heat. If
mixture is not smooth, beat with wire whisk or rotary beater. Stir in
lemon peel and lemon juice. Refrigerate until mixture is thickened but
not set.
In small bowl, beat egg whites until foamy. Gradually add 1/3 cup
sugar, beating until stiff peaks form. Fold beaten egg whites and
whipped cream into gelatin mixture. Blend well. Pour into prepared
dish. Refrigerate until set. Carefully remove collar from dish before
serving. Garnish as desired. Calories per 1/2 cup serving; 290; fat 17
g. Source: Pillsbury - Sweet 'n Easy.

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