|Sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||2 Ounce (2 Envelopes)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Eggs||6 , separated|
|Grated lemon peel||2 Teaspoon|
|Chilled whipping cream||1 1⁄2 Cup (24 tbs)|
|Raspberry currant sauce/Chopped pistachio||1⁄4 Cup (4 tbs)|
Extend depth of 6-cup souffle dish as directed for Grasshopper Souffle .
Mix 3/4 cup sugar, the gelatin, salt, lemon juice and water in saucepan.
Beat egg yolks slightly; stir into gelatin mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Remove from heat.
Stir in grated peel.
Chill just until mixture mounds slightly .
Beat egg whites until foamy in large mixer bowl.
Gradually beat in 3/4 cup sugar; continue beating until stiff and glossy.
Do not underbeat.
Fold gelatin mixture into meringue.
In chilled bowl, beat whipping cream until stiff.
Fold whipped cream into meringue mixture.
Carefully turn into souffle dish.
Refrigerate until set, about 8 hours.
Just before serving, sprinkle sugar dust.