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Iced Lemon Souffle

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Ingredients
  Gelatin 1 Tablespoon (1 Envelope)
  Water 2 Tablespoon
  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)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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