Lemon Souffle - cooking recipe

Ingredients

1 1/4 c. sugar
5 eggs, separated
2/3 c. lemon juice
1/2 c. water
2 envelopes Knox plain gelatine
2 c. whipping cream
1/8 tsp. cream of tartar
grated rind of 1 lemon

Preparation

Beat egg yolks with sugar; add lemon juice and lemon rind slowly until blended.
Beat egg whites until stiff but not dry with cream of tartar.
Beat whipping cream until peaks form but not stiff.
Add whipped cream to yolk mixture.
Put gelatine into water and let soften for a few minutes.
Heat until liquid, then cool slightly.
Mix gelatine into cream-egg mixture; stir until thickened.
Add beaten egg whites and fold gently.
Chill until firm. Serve with raspberry sauce.