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Lemon Souffle

Dessert.Master's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Unflavored gelatin 2 Ounce (2 Envelopes)
  Salt 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Lemon

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