Frozen Lemon Souffle

Recipe by Vina7737
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
  • Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
  • Cool.
  • Chill until partially set, about 1 hour, stirring occasionally.
  • In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
  • In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
  • Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
  • Pour mixture into dish.
  • Freeze 6 hours or overnight.
  • Remove "collar".
  • Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
  • Return leftovers to freezer.
  • TIP:
  • Souffle can be chilled in refrigerato 6 hours instead of being frozen.
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