Cold Lemon Souffle Recipe - Cooking Index
Cold Lemon Souffle Recipe - Cooking Index
| 5 | Eggs separated | |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 2 cups | 474ml | Whipping cream |
| 3 cups | 711ml | Lemons - (2/3 c. Juice) (large) |
| 2 | Unflavored - gelatin | |
| 1/8 teaspoon | 0.6ml | Cream of tartar |
| 2 cups | 474ml | Fresh berries - (optional) |
Beat together egg yolks and sugar. Grate rinds of lemons (I don't use this) and squeeze out juice, measuring out 2/3 cups lemon juice.
Add rind to the egg yolks, then gradually add the 2/3 cups lemon juice, beating all the while. (This "cooks" the egg yolk.) Soften the gelatin in 1/2 cup of hot water and beat until it is dissolved.
Allow to cool slightly. Whip the cream lightly and stir into lemon mixture; then stir in gelatin and continue stirring until mixture begins to thicken.
Beat egg whites with cream of tartar until stiff but not dry; fold into lemon mixture. Spoon soufflee into dish and chill in refrigerator until completely set (about two hours).
Serve with berries if desired. 12 servings.
Source:
Cooking Light, May 1995, page 71
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