Marion's Lemon Chiffon Souffle'

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READY IN: 1hr 15mins
YIELD: 1 souffle'
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon).
  • Add water and cook over medium heat, stirring, till boiling.
  • Pour into large bowl.
  • Add lemon rind and lemon juice.
  • Set into a 9 x 13 inch pan of water and ice.
  • Stir occasionally till soft-set (30 to 40 minutes).
  • Beat cream and fold into lemon mixture.
  • Beat egg whites and gradually add 1/4 cup of sugar.
  • Fold into lemon mixture.
  • Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar.
  • Garnish with cream and lemon slice.
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