Easy Chilled Lemon Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a souffle that waits in the refrigerator to be served so there's no frantic rush when you care to do a souffle for dessert. It is light and has a divine texture. I often make a sauce by pureeing berries to serve on the side or just add some berries to each dish when serving. Ingredients:
2 envelopes unflavored gelatin |
1/2 cup cold water |
8 large eggs, separated |
1 cup fresh lemon juice |
1 tsp salt |
2 cup granulated sugar, divided |
2 tsp finely grated lemon rind |
2 cups heavy cream |
berries for garnish |
Directions:
1. Make a collar for a 2 quart souffle dish. I use a 30 long sheet of waxed paper for this and fold it in half down the length. This and the dish should be lightly greased with butter. Tie the collar on firmly, around the dish. Then I like to tape up the side for extra firmness.
2. Sprinkle the gelatin over the cold water to soften.
3. In a double boiler mix the egg yolks, lemon juice, salt, and 1 cup of the sugar. Stir over medium heat until this coats the back of your spoon.
4. Stir in the gelatin and lemon rind.
5. Chill the mixture until you are ready for it, just stir oiccasionally so it doesn't break down.
6. While that mixture is chilling...
7. Beat the egg whites and other cup of sugar until stiff peaks hold firmly. Whip the heavy cream until it, too, hold peaks well. Fold both of these into the chilled gel and then pour into the prepared souffle dish.
8. Chill until firm.
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