Title: Cold lemon souffle #1
 Categories: Dessert
      Yield: 6 Servings
 
      1 tb Unflavored gelatin
    1/2 c  Cold water
      3    Egg yolks
      4    Egg whites
      2    Lemon rinds; grated
    1/3 c  Lemon juice
      1 c  Sugar
      2 c  Whipping cream
 
   Beat egg yolks with sugar until light yellow and thick. Dissolve
  gelatin in water; place in double boiler and melt over boiling water.
  Add very slowly to yolk mixture. Then add lemon juice and rind. Let
  become slightly firm. Beat cream until stiff. Beat egg whites until
  it forms peaks; fold into the yolk mixture. Then fold in the cream,
  saving about 1/2 a cup for garnishing. Chill overnight. Garnish with
  cream when served. Serves 6 to 8.
  
   A delightful dessert for a heavy meal. Serve at table in a decorative
  crystal or silver bowl.
  
  CHILL OVERNIGHT
  
  From .  Downloaded from Glen's MM Recipe