*  Exported from  MasterCook  *
 
                           Chilled Lemon Souffle
 
 Recipe By     : Sue Klapper
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         New
                 September
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sugar
      1/4  teaspoon      salt
    1      envelope      unflavored gelatin
    1      cup           water
    3                    eggs -- separate out yolks
    1      tablespoon    lemon peel -- grated
    3      tablespoons   lemon juice
      1/3  cup           sugar
    1      cup           whipping cream -- whipped
 
    Prepare 3 or 4 cup souffle dish by forming a collar of waxed paper
 around the outside top of dish that extends about 1 inch above the
 edge.  Tape or tie paper to hold in place.  In medium saucepan, combine
 1/2 cup sugar, salt, and gelatin.  Stir in water.  Beat egg yolks; add
 to gelatin mixture, blending well.  Cook over medium heat just until
 mixture begins to bubble stirring constantly.  Remove from heat.  If
 mixture is not smooth, beat with wire whisk or rotary beater.  Stir in
 lemon peel and lemon juice.  Refrigerate until mixture is thickened but
 not set.
    In small bowl, beat egg whites until foamy. Gradually add 1/3 cup
 sugar, beating until stiff peaks form.  Fold beaten egg whites and
 whipped cream into gelatin mixture.  Blend well.  Pour into prepared
 dish. Refrigerate until set.  Carefully remove collar from dish before
 serving.  Garnish as desired.  Calories per 1/2 cup serving; 290; fat 17
 g.  Source:  Pillsbury - Sweet 'n Easy.
 
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