Frozen Lemon Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Sugar,
3 tbsp: Cornstarch,
1 each: Env. Unflavored Gelatin,
1 cup: Water,
2/3 cup: Lemon Juice OR Lime Juice,
3 each: Large Egg Whites,
1/2 pint: , ( 1 C) Whipping Cream
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Desserts