Print Recipe

Cold Lemon Soufflé

Recipe Ingredients

Method

  1. 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.
  2. 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.
  3. Pour into a 1 1/2-quart soufflé dish and refrigerate for at least 2 hours. (It can be made the day before serving.)
  4. 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.

Serves 6 to 8.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.