Chilled Lemon Souffle
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||4 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream/4 1/2-ounce package, frozen cream||1 Cup (16 tbs), whipped|
Prepare a 3 to 4-cup soufflé dish by forming a collar of wax paper around top of dish that extends about 3 inches above dish.
(Greasing inside upper edge of dish holds paper in place.) In 4-cup measure, combine 1/2 cup sugar, gelatin, salt and water.