Dissolve gelatin in cold water. Beat egg yolks in a medium-size bowl until
light. Add sugar and gelatin mixture and lemon juice. Put bowl in hot water
(as in preparing hollandaise) and cook, whisking steadily, until mixture is
smooth and slightly thickened. Remove from heat and cool. (I would use a
double boiler for this).
Beat egg whites until stiff and glossy, adding the 1/2 cup sugar gradually.
Add salt and cream of tartar. Fold egg whites into egg yolk mixture. Whip
cream until thickened but not completely stiff. Fold into egg mixture.
Butter bottom of a 9-inch springform pan (or use cooking spray) and line
with ladyfingers. Stand ladyfingers up around the sides. Spoon souffle
mixture into pan and refrigerate a minimum of 4 hours.
Remove from springform pan and serve with a dollop of whipped cream if
desired.
Recipe by: A Pinch of Salt Lake/Junior League of SLC Posted to TNT -
Prodigy's Recipe Exchange Newsletter by SilkyKitty
<SilkyKitty@prodigy.net> on Jul 13, 1997
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