Cold Lemon Souffle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 eggs, separated
1/14 C. sugar
3 large lemons
2 envelopes unflavored gelatin
2 C. whipping cream
1/8 t. cream of tartar
2 C. fresh blackberries
sweetened whipped cream
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Directions: |
Directions:Beat together the egg yolks and sugar. Grate the rinds of all three lemons and squeeze out the juice, measuring out 2/3 C. of it. Add the rind to the egg yolks, then gradually add the 2/3 C. lemon juice, beating all the while.
Soften the gelatin in 1/2 C. water and heat until it is liquid. Allow it to cool slightly.
Whip the cream lightly and stir it into the lemon mixture, then stir in the gelatin and continue stirring until the mixture begins to thicken.
Beat the egg whites with the cream of tartar until they are stiff but not dry; fold into the lemon mixture. Spoon the soufflé carefully into a prepared soufflé dish (greased with butter) and chill for several hours or until completely set.
When ready to serve, spoon soufflé into individual dishes and top each serving with ripe berries and whipped cream. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:40 minutes plus chilling |
Personal
Notes: |
Personal
Notes: Our mother Lois loved this dessert, so we often made this for Easter, Mother's Day, or her birthday on May 20. Because our niece Stephanie needed a gluten free diet, we continued to serve it after Lois died, but not without thinking of her.
from the Vegetarian Epicure
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This recipe for Cold Lemon Souffle is from