Title: Cold Lemon Souffle #1
Categories: Dessert
Yield: 6 Servings

1 tb Unflavored gelatin
1/2 c Cold water
3 Egg yolks
4 Egg whites
2 Lemon rinds; grated
1/3 c Lemon juice
1 c Sugar
2 c Whipping cream

Beat egg yolks with sugar until light yellow and thick. Dissolve gelatin
in water; place in double boiler and melt over boiling water. Add very
slowly to yolk mixture. Then add lemon juice and rind. Let become slightly
firm. Beat cream until stiff. Beat egg whites until it forms peaks; fold
into the yolk mixture. Then fold in the cream, saving about 1/2 a cup for
garnishing. Chill overnight. Garnish with cream when served. Serves 6 to 8.

A delightful dessert for a heavy meal. Serve at table in a decorative
crystal or silver bowl.

CHILL OVERNIGHT

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.