Tuesday, September 11, 2007

Chilled Lemon Souffle

compliments of HeatherM

1 tbsp. unflavoured gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup fresh lemon juice (approx. 2-3 lemons)
1 1/2 tbsp. grated lemon zest
1 cup whipping cream

Place gelatin in water and set aside to soften. In a heavy saucepan, set over low heat, whisk egg yolks until smooth. Whisk in sugar, lemon juice and zest. Cook, stirring, until slightly thickened, about 10 minutes. Stir in softened gelatin and cook until dissolved, 1 to 2 minutes. Pour into a large mixing bowl and allow to cool.
In a deep bowl, whip cream until soft peaks form - do not over beat. Fold whipped cream into cooled lemon mixture until blended. In a separate bowl, beat egg whites until stiff but not dry; fold into lemon-cream mixture. Spoon into a glass serving dish and refrigerate until set, approximately 2 hours.

Serves 6 to 8.