Title: Cold Lemon Souffle #2
Categories: Dessert
Yield: 8 Servings

5 Egg yolks
3/4 c Fresh lemon juice
1 1/2 c Sugar
1 tb Grated lemon zest
1 Envelope plain gelatin
1/4 c Cold water
5 Egg whites
1 pn Cream of tartar
1 pn Salt
1 c Heavy cream

Place egg yolks, 3/4 cup sugar, lemon juice & zest in heavy saucepan and
cook over low heat, always stirring, until mixture thickens enough to coat
a spoon. Remove from heat. Sprinkle gelatin over cold water & allow to
soften. Add to yolk mixture & stir until it begins to set. Beat egg whites
with cream of tartar, slowly adding remaining sugar & beating until stiff.
Beat cream to form soft peaks. Stir 1 cup egg white into yolk mixture. Fold
in remaining white rapidly, then fold in cream. Place in 8-cup souffle dish
& chill at least 4 hours. Decorate with rosettes of whipped cream and fruit
such as strawberries and kiwis.

ADD CHILLING TIME. SERVE

WITH FRUIT AND CREAM GARNISH.

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