Cold Lemon Souffle - cooking recipe

Ingredients

1 envelope unflavored gelatin
3 eggs, separated
1 1/2 Tbsp. grated lemon rind
1 1/4 c. whipping cream, whipped
1 Tbsp. milk, warmed
1/2 c. lemon juice
3/4 c. sugar

Preparation

Stir gelatin into warmed milk until dissolved.
Combine egg yolks, lemon juice, lemon rind, sugar and gelatin mixture in the top of a double boiler.
Heat, stirring until thickened.
Cool pan in a bowl of ice, stirring occasionally.
Beat egg whites until stiff.
Whip cream.
Fold egg whites and whipped cream into the thickened lemon mixture.
Spoon into a souffle dish and chill until set.
Serve cold.
Makes 6 to 8 servings.