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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

COLD LEMON SOUFFLE Recipe

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This recipe for COLD LEMON SOUFFLE is from Our Family Cookbook "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large or 4 medium eggs, separated
8 oz. sugar
2 1/2 lemons, juice and rind
1/2 oz. gelatin (soak in 5 T. cold water)
1/2 pt. double cream
Pistachio nuts or browned almonds finely chopped
Extra whipped cream for decoration
Directions:
Directions:
Prepare souffle dish (6 1/2" dish / No. 2 souffle dish) by tying a band of greaseproof paper around outside. Put egg yolks, sugar finely grated lemon rind and juice in a basin over hot water. Whisk until sugar has dissolved and mixture has thickened a little. Remove basin from pan and continue whisking until the bowl is cool. If using mixer, no heat is needed. Dissolve gelatin in a pan over gentle heat. Whip cream until it just begins to thicken, leaves a trail; then fold into souffle mixture. Add dissolved gelatin. Whisk egg whites until stiff but not dry. Watchpoint for a perfect souffle. The egg whites must be whisked by hand with light wire whisk. An electric mixture makes to solid. Stand souffle mixture in a bowl of cold water containing a few ice cubes. Cut and fold in egg whites, carefully with metal spoon. Stir mixture until it begins to thicken then pour at once into the prepared souffle dish. Put in refrigerator to set. For serving remove the paper and decorate the top with cream and nuts. Note: Mix gelatin with whipped cream, not egg white.

 

 

 

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