Lemon Cream Royale
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||1 Cup (16 tbs)|
|Eggs||6 , separated|
|Water||1 1⁄4 Cup (20 tbs)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
1 Prepare a 4-cup souffle or straight-side baking dish this way: Cut two strips of wax paper 12 inches wide and long enough to go around the dish with a 1-inch overlap.
2 Fold in half lengthwise. Wrap around the dish to make a 2-inch stand-up collar; hold in place with a cellophane tape or a rubber band and a paper clip.
3 In a medium-size saucepan, mix gelatin and 3/4 cup of sugar.
4 Beat in egg yolks until fluffy-light, add water.
5 Cook slowly, stirring constantly, until the gelatin dissolves completely and mixture thickens.
6 Remove from the heat. Pour into a large bowl and stir in lemon peel and juice.
7 Place the bowl in a pan of ice and water to speed setting.
8 Chill, stirring often, just until as thick as an unbeaten egg white.
9 In a medium-size bowl, beat egg whites until foamy-white.
10 Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks.
11 In a medium-size bowl, beat the cream until stiff .
12 Fold whipped cream, then meringue into thickened lemon mixture.
13 Spoon into the prepared dish.
14 Chill for several hours, or until firm.
15 Serve plain, or garnish with more whipped cream, sprigs of mint, and a lemon rose.(optional)
To make a lemon rose: Choose a medium-size lemon, and, starting at the blossom end, pare off peel in one continuous long strip. Wind the strip round and round to form a rose pattern.