MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Jailbird Souffle
  Categories: Desserts
       Yield: 8 servings
     1/4 c  Water; cold
       1 pk Unflavored gelatin
     1/2 c  Fresh lemon juice
   1 1/2 c  Sugar
       3    Eggs; separated
       1 ts Vanilla
       2 c  Heavy cream
   Put water in bowl of food processor, sprinkle gelatin over water and
   soak 10 minutes. Heat lemon juice, turn on processor, add lemon
   juice, and turn off. Add sugar, egg yolks and vanilla; process 5
   minutes. Scrape sides; let mixture cool. Whip cream; fold into lemon
   mixture. Beat egg white until stiff but not dry. Fold into mixture.
   Pile into 1-quart souffle dish with a waxed paper collar held on with
   masking tape. Smooth top. Refrigerate at least 4 hours or overnight.
   To serve, carefully remove collar, decorate with Whipped cream
   rosettes around edge of top and in center. Garnish with a twisted
   lemon slice and mint leaves if desired.