Cold Lemon Souffle
From chefmeow 15 years ago
- - to make
- Serves 8
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 shopping list
- 1-1/4 cup sugar shopping list
- 2 cups whipping cream shopping list
- 2/3 cup fresh lemon juice shopping list
- 2 envelopes unflavored gelatin shopping list
- 1/8 teaspoon cream of tartar shopping list
- 2 cups fresh berries shopping list
How to make it
- Beat together egg yolks and sugar.
- Grate rinds of lemons and squeeze out juice measuring 2/3 cup lemon juice.
- Add rind to egg yolks then gradually add lemon juice beating all the while.
- Soften gelatin in 1/2 cup of hot water and beat until it is dissolved.
- Allow to cool slightly.
- Whip cream lightly and stir into lemon mixture then stir in gelatin.
- Continue stirring until mixture begins to thicken.
- Beat egg whites with cream of tartar until stiff but not dry then fold into lemon mixture.
- Spoon soufflé into dish and chill in refrigerator until completely set about two hours.
- Serve with berries if desired.
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