Lemon Souffle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c sugar
1/3 c freshly squeezed lemon juice
1 pack unflavoured gelatin softened in 1 T water
6 egg whites
3/4 c cream, stiffly whipped
grated zest of 1 lemon
fresh mint leaves or candied lemon peel
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Directions: |
Directions:In a small saucepan over low heat, dissolve the sugar in the lemon juice. Add the softened gelatin and cook until the mixture is smooth and the gelatin is dissolved. Cool the mixture over ice water or (if it's winter- I find snow works well) until slightly thickened but not set.
Whip the egg whites until stiff. Beat in the lemon mixture. Gently fold in the whipped cream and lemon zest.
Spoon into individual dishes or large bowl. Refrigerate for at least 1 hour before serving. If desired , garnish with mint leaves or candied lemon peel.
Candied lemon Peel
Slice a lemon very thinly taking care to remove any seeds.
In a large saute pan, combine 2 c sugar with 1 c water and bring to a boil. Lower the heat to simmer and add the lemon slices in a single layer. Cook for 20-40 min with the syrup barely simmering. Remove the fruit from the syrup and place on a parchment-lined baking sheet to cool. |
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Number Of
Servings: |
Number Of
Servings:8-10 servings |
Personal
Notes: |
Personal
Notes: This dessert is always a hit! It is light and refreshing after a heavy main course.
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