Iced Lemon Souffle
|Gelatin||1 Tablespoon (1 Envelope)|
|Grated lemon rind||4|
|Lemon juice||1⁄2 Cup (8 tbs), strained|
|Superfine sugar||1 Cup (16 tbs)|
|Egg whites||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Soften gelatin with water in small saucepan.
Add rind, juice, and sugar; stir over low heat until gelatin dissolves.
Chill over bowl of ice, stirring frequently, to syrup consistency.
Beat egg whites very stiff; beat into lemon mixture.
Whip cream; fold in until thoroughly mixed.
Tie double oiled band of waxed paper around top of 1 quart souffle dish, forming 4-inch-high collar.
Pour in souffle; chill.
Remove paper collar before serving.
Decorate top with additional whipped cream, paper-thin slices of lemon, and fresh mint