Cold Lemon Souffle
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Eggs||8 , separated|
|Lemon juice||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
Fold waxed paper into several 3-inch wide thicknesses long enough to go around 10-cup souffle dish with generous overlap.
Attach to dish with sealing tape, leaving 1 inch of paper around dish to make collar 2 inches high.
Mix gelatin, 2/3 cup sugar and salt together in top of double boiler.
Combine slightly beaten egg yolks, lemon juice and 1/2 cup water; add to gelatin mixture.
Cook over boiling water for about 6 minutes, stirring until gelatin dis- solves and mixture thickens.
Add lemon rind.
Chill until mixture mounds slightly when dropped from spoon.
Beat egg whites until stiff but not dry.
Add remaining sugar gradually; beat until stiff.
Fold in gelatin mixture.
Turn into prepared dish.
Chill until firm.
Remove paper collar carefully; serve.
Garnish with whipped cream and shaved chocolate on top if desired.