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Lemon Dessert Souffle
From Dorothy McNett's recipes at www.dorothymcnett.com. Use a 1 to 1 1/2 quart souffle dish or 4 - 6 smaller individual souffle dishes, as desired. Makes about 6 servings, and is wonderful served with some fresh fruits of the season.
1 envelope unflavored gelatin
1/4 cup cold water
zest of 1 lemon
1/2 cup lemon juice (2-3 lemons, usually)
4 eggs, separated
1/4 teaspoon fine sea salt
1 cup sugar, divided
1 cup heavy whipping cream
In a small dish, sprinkle gelatin into cold water and set aside while you zest the lemon and extract the juice. Set aside. Separate the eggs, placing the yolks into a heavy bottomed saucepan and whites into a batter bowl. With egg beater or electric mixer, beat the egg whites until light and fluffy but not too stiff. Beat in 1/2 cup of the sugar. Set aside. Whisk the egg yolks well, and then add the juice and zest, salt, the remaining 1/2 cup of sugar and the gelatin mixture. Place over medium heat, whisking constantly cook until slightly thickened and foamy on the top, about 3-4 minutes. Do not let it boil. Very slowly blend in the beaten egg whites. Gently blend and cook 1 to 2 minutes, constantly folding the mixture with a silicone spatula but do not beat it. It does not have to be perfectly smooth, just blended and enough to cook the egg whites. Set aside to cool completely. When cool, whip the cream and gently fold it into the lemon mixture. Pour or scoop into souffle dish or dishes. Refrigerate at least 3 hours or overnight. Serve!
Recipe created 2011-05-31.
