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Lemon Souffle Sunday, September 26, 2010, 02:50 PM

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From Dad's recipe book, page 8-9

• 1 tbsp grated lemon rind
• 2/3 cup lemon juice
• 2 tbsp gelatin
• 2 cups heavy cream
• 1/3 cups water
• 6 eggs
• 1 1/2 cups sugar

Prepare 4c. souffle dish with collar. Grate rind and squeeze juice. Sprinkle gelatin over water in sauce pan. Let stand 10 minutes to soften. Cook over heat (low) until gelatin dissolves. Cool

Combine eggs and sugar. Beat at high speed til thick. Which 1 1/2 cups cream to soft peaks then refrigerate. Combine find and juice with cooled gelatin and pour into egg mixture.

Chill approx 5 mins in fridge. Stir frequently just to mixture mounds. Fold in whipped cream. Pour in dish. Chill at least 3 hours and garnish with remaining cream.

Original Wordpress ID and Date: 467, 2010-09-26_145048