Frozen Lemon Souffle - cooking recipe

Ingredients

1 1/2 cups sugar
3 tablespoons cornstarch
1 envelope unflavored gelatin
1 cup water
2/3 cup lemon juice or 2/3 cup lime juice
3 large egg whites
1/2 pint whipping cream

Preparation

In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
Cool.
Chill until partially set, about 1 hour, stirring occasionally.
In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
Tape or tie 3-inch waxed paper or foil \"collar\" securely around rim of 1-qt souffle dish.
Pour mixture into dish.
Freeze 6 hours or overnight.
Remove \"collar\".
Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
Return leftovers to freezer.
TIP:
Souffle can be chilled in refrigerato 6 hours instead of being frozen.