| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 5 | Egg yolks | |
| 3/4 | c | Fresh lemon juice |
| 1 1/2 | c | Sugar |
| 1 | tb | Grated lemon zest |
| 1 | Envelope plain gelatin | |
| 1/4 | c | Cold water |
| 5 | Egg whites | |
| 1 | pn | Cream of tartar |
| 1 | pn | Salt |
| 1 | c | Heavy cream |
INSTRUCTIONS
Place egg yolks, 3/4 cup sugar, lemon juice & zest in heavy saucepan and cook over low heat, always stirring, until mixture thickens enough to coat a spoon. Remove from heat. Sprinkle gelatin over cold water & allow to soften. Add to yolk mixture & stir until it begins to set. Beat egg whites with cream of tartar, slowly adding remaining sugar & beating until stiff. Beat cream to form soft peaks. Stir 1 cup egg white into yolk mixture. Fold in remaining white rapidly, then fold in cream. Place in 8-cup souffle dish & chill at least 4 hours. Decorate with rosettes of whipped cream and fruit such as strawberries and kiwis. ADD CHILLING TIME. SERVE WITH FRUIT AND CREAM GARNISH. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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