Recipe for cooking cold lemon souffle

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Cold Lemon Souffle

1 Tbsp. unflavored gelatin
1/4 c. Jacquin\s Rum
3 eggs, separated
1 c. sugar
Grated rind and juice of 2 lemons
1 1/2 c. heavy cream
Candied violets (optional)

Sprinkle gelatin over Jacquin\s Rum in a Pyrex® cup and let soften 5 minutes; then put the cup in a small pan of simmering water and stir until gelatine is dissolved.

Meanwhile, beat egg yolks and sugar until very thick and light. Beat in grated lemon rind and juice. With clean beaters, beat egg whites until stiff but not dry. Whip 1 cup of the heavy cream. Stir the dissolved gelatine into the lemon mixture, then fold in beaten egg whites and whipped cream. Pour into a 1 1/2-quart soufflé dish and refrigerate for at least 2 hours. (It can be made the day before serving.)

When ready to serve, whip remaining 1/2 cup heavy cream and garnish soufflé with rosettes of whipped cream. Decorate with candied violets if you have them.

Serves 6 to 8.

s Rum in a Pyrex® c. and let soften 5 min.; then put the c. in a small pan of simmering water and stir until gelatine is dissolved.

Meanwhile, beat egg yolks and sugar until very thick and light. Beat in grated lemon rind and juice. With clean beaters, beat egg whites until stiff but not dry. Whip 1 c. of the heavy cream. Stir the dissolved gelatine into the lemon mixture, then fold in beaten egg whites and whipped cream. Pour into a 1 1/2-quart soufflé dish and refrigerate for at least 2 hours. (It can be made the day before serving.)

When ready to serve, whip remaining 1/2 c. heavy cream and garnish soufflé with rosettes of whipped cream. Decorate with candied violets if you have them.

Makes approximately6 to 8.