Kenwood Vineyards Cold Lemon Soufflé
- Ready In:
- 2hrs 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces gelatin
- 2 tablespoons cold water
- 1⁄2 cup lemon juice
- 1 tablespoon lemon zest
- 4 egg yolks
- 1⁄4 cup sugar
- 4 egg whites
- 1⁄4 cup sugar
- 1 cup whipping cream
directions
- Soften gelatin in cold water.
- Add lemon juice and heat only until gel dissolves.
- Remove from heat and add zest.
- Whip egg yolks and ¼ Cup sugar until pale and thick.
- Whip in gelatin mixture.
- Whip egg whites until foamy.
- Gradually add the remaining ¼ Cup of sugar and continue whipping until glossy and thick.
- Add some of the yolk mixture to the whites, then add all of the whites to the yolks.
- Whip cream until stiff and fold into lemon egg mixture.
- Refrigerate until set.
- Serve with a raspberry puree.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.