Cold Lemon Souffle (m_c-tx) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
5: Eggs separated,
1 1/4 cup: Sugar,
2 cup: Whipping cream,
3 large: Lemons, 2/3 c. juice
2 Envelopes: unflavored gelatin,
1/8 tsp: Cream of tartar,
2 cup: Fresh berries, optional
Directions:
Beat together egg yolks and sugar. Grate rinds of lemons (I dont use
this) and squeeze out juice, measuring out 2/3 cups lemon juice. Add
rind to the egg yolks, then gradually add the 2/3 cups lemon juice,
beating all the while. (This "cooks" the egg yolk.) Soften the
gelatin in 1/2 cup of hot water and beat until it is dissolved. Allow
to cool slightly. Whip the cream lightly and stir into lemon mixture;
then stir in gelatin and continue stirring until mixture begins to
thicken. Beat egg whites with cream of tartar until stiff but not
dry; fold into lemon mixture. Spoon souffle into dish and chill in
refrigerator until completely set (about two hours). Serve with
berries if desired. 12 servings.
Source from luhu.jp
this) and squeeze out juice, measuring out 2/3 cups lemon juice. Add
rind to the egg yolks, then gradually add the 2/3 cups lemon juice,
beating all the while. (This "cooks" the egg yolk.) Soften the
gelatin in 1/2 cup of hot water and beat until it is dissolved. Allow
to cool slightly. Whip the cream lightly and stir into lemon mixture;
then stir in gelatin and continue stirring until mixture begins to
thicken. Beat egg whites with cream of tartar until stiff but not
dry; fold into lemon mixture. Spoon souffle into dish and chill in
refrigerator until completely set (about two hours). Serve with
berries if desired. 12 servings.
Source from luhu.jp