Chilled Lemon Souffle
By Yankee Magazine|Jul 26 2007|
A fantastic dessert that you’ll want to learn to do well — and serve at formal dinner parties.
Yield
Serves 12.
Ingredients
1 envelope unflavored gelatin
2 tablespoons water
grated rind of4 lemons
1/2 cup fresh lemon juice
1 cup sugar, divided
1 cup egg whites (about 8)
1 cup heavy cream
1 lemon, sliced paper thin
Instructions
Dissolve the gelatin in 2 tablespoons water. Add the lemon rind and juice and 1/2 cup sugar. Place in a saucepan and stir over low heat until the gelatin is thoroughly dissolved; then chill to syrup consistency.
Beat the egg whites until foamy and add -1/2 cup sugar gradually until smooth and stiff. Beat in the gelatin mixture.
Whip the cream and fold in.
Pour into 10-inch spring-form pan. Press the lemon slices gently onto surface to decorate. Chill for 8 hours and serve in wedges.
