Easy Lemon Souffle - cooking recipe

Ingredients

3 eggs, separated
1 envelope unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
8 fluid ounces water
1 lemon, grated rind of and juice of
1/3 cup sugar
8 fluid ounces heavy whipping cream, whipped

Preparation

Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored.
Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well.
Cook over medium heat, stirring constantly, until the mixture begins to boil.
Remove from heat; stir in the lemon rind and juice; cool.
Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form.
Fold the egg whites and whipped cream into yolk mixture.
Spoon into a 1-quart dish; cover and chill.