| 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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