Friday, July 30, 2010

Cold Lemon Souffle

This souffle is very palate cleansing and perfect as a dessert after a two course meal.

1 tbs powdered gelatin
1/4 cup cold water
3 eggs seperated
2 lemons- grated rinds and juice
1 cup of cream beaten until stiff

1. Pour gelatin into water
2. Beat egg yolks together. Pour in lemon juice and rind
3. Beat egg whites until stiff
4. Heat the gelatin and water gently until gelatin dissolves. Fold into the lemon mixture.
5. Fold in egg whites and whipped cream
6. Pour into souffle dishes and refrigerate for at least two hours.

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