Dessert Recipes
Cold Lemon Soufflé
Yield: 6 to 8 servings
Ingredients
- 1 tablespoon unflavored gelatine
- 1/4 cup Jacquin's Rum
- 3 eggs, separated
- 1 cup granulated sugar
- Grated rind and juice of 2 lemons
- 1 1/2 cups heavy cream
- Candied violets (optional)
Instructions
- Sprinkle gelatine over Jacquin's Rum in a Pyrex cup and let soften 5 minutes; then put the cup in a small pan of simmering water and stir until gelatine is dissolved.
- Meanwhile, beat egg yolks and sugar until very thick and light. Beat in grated lemon rind and juice. With clean beaters, beat egg whites until stiff but not dry. Whip 1 cup of the heavy cream. Stir the dissolved gelatine into the lemon mixture,
then fold in beaten egg whites and whipped cream.
- Pour into a 1 1/2 quart soufflé dish and refrigerate for at least 2 hours. (It can be made the day before serving.)
- When ready to serve, whip remaining 1/2 cup heavy cream and garnish soufflé with rosettes of whipped cream. Decorate with candied violets if you have them.