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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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COLD LEMON SOUFFLÉ This recipe came from an estate sale. I obtained it when I purchased the family collection from the Novell Estate in Fort Worth, Texas in 1982. Ingredients:
5 eggs separated |
1-1/4 cup sugar |
2 cups whipping cream |
2/3 cup fresh lemon juice |
2 envelopes unflavored gelatin |
1/8 teaspoon cream of tartar |
2 cups fresh berries |
Directions:
1. Beat together egg yolks and sugar.
2. Grate rinds of lemons and squeeze out juice measuring 2/3 cup lemon juice.
3. Add rind to egg yolks then gradually add lemon juice beating all the while.
4. Soften gelatin in 1/2 cup of hot water and beat until it is dissolved.
5. Allow to cool slightly.
6. Whip cream lightly and stir into lemon mixture then stir in gelatin.
7. Continue stirring until mixture begins to thicken.
8. Beat egg whites with cream of tartar until stiff but not dry then fold into lemon mixture.
9. Spoon soufflé into dish and chill in refrigerator until completely set about two hours.
10. Serve with berries if desired.
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