"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Cold Lemon Souffle Recipe

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This recipe for Cold Lemon Souffle, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp lemon rind
1/2 c lemon juice
2 envelopes unflavored gelatin
1/2 c water
1 1/2 c sugar
7 egg whites, at room temperature
2 c heavy cream
Raspberry Sauce:
1 pkg (10zo) frozen red raspberries, thawed
1/4 c sugar
2 tbsp kirsch

Directions:
Directions:
Prepare a 6 cup souffle dish with foil collar. Sprinkle gelatin over water in medium size saucepan; let stand 5 minutes. Add lemon rind, lemon juice and sugar. Place saucepan over low heat; heat until mixture is clear and gelatin and sugar dissolved, stirring occasionally. Pour mixture into large bowl; place in larger bowl partly filled with ice and water to speed setting. Chill, stirring often, until as thick as unbeaten egg white. Beat egg whites in large bowl with electric mixer until stiff peaks form. While egg whites are beating, whip cream in a medium size bowl until soft peaks form. Fold beaten egg whites and whipped cream into lemon mixture until not streaks of white remain. Pour into prepared dish. Chill several hours or over night. Remove collar gently, Freeing souffle from foil, if necessary with a small paring knife. Serve with Raspberry sauce.
Raspberry Sauce:
Put raspberries into the container of an electric blender; add sugar; cover; blend on high speed until smooth. Strain through a sieve over bowl to remove seeds. Cover with plastic wrap; chill. Stir in kirsch just before serving.

 

 

 

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