Chilled Lemon Soufflé

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small heavy saucepan, sprinkle gelatin over cold water.
  • Stir over low heat until dissolved.
  • In a small mixing bowl, beat egg whites with ½ cup sugar until think and pale in color. Beat in lemon juice, rind and dissolved gelatin.
  • Return mixture to saucepan and cook, stirring constantly over medium low heat until slightly thickened. Do not boil.
  • Transfer mixture to a large mixing bowl.
  • Chill until cool and slightly thickened, stirring occasionally.
  • Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating constantly to stiff peaks.
  • Fold into lemon mixture.
  • Whip cream and fold in gently.
  • Pour into serving dishes and chill until set.
  • Garnish with whipped cream, thin lemon slices or shredded lemon rind.
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