America's Best Recipes/1989

Chilled Lemon Souffle
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 envelopes unflavored gelatin 1/2 cup water 5 eggs, separated
1-1/4 cups sugar 1 tablespoon grated lemon rind 2/3 cup fresh lemon juice
2 cups whipping cream 1/4 teaspoon cream of tartar 2 cups fresh blueberries or raspberries



1 Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Set aside.
2 Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Gradually add lemon rind and juice, beating well.
3 Beat whipping cream until soft peaks form (do not overbeat); fold whipped cream into egg yolk mixture. Add gelatin, and stir until mixture begins to thicken.
4 Beat egg whites (at room temperature) and cream of tartar at high speed of electric mixer 1 minute or until soft peaks form. Fold beaten egg whites into whipped cream mixture. Spoon mixture into a 2-quart souffle dish; cover and chill until firm. Serve with fresh blueberries.

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