Title: Cold lemon souffle #2
 Categories: Dessert
      Yield: 8 Servings
 
      5    Egg yolks
    3/4 c  Fresh lemon juice
  1 1/2 c  Sugar
      1 tb Grated lemon zest
      1    Envelope plain gelatin
    1/4 c  Cold water
      5    Egg whites
      1 pn Cream of tartar
      1 pn Salt
      1 c  Heavy cream
 
  Place egg yolks, 3/4 cup sugar, lemon juice & zest in heavy saucepan
  and cook over low heat, always stirring, until mixture thickens
  enough to coat a spoon. Remove from heat. Sprinkle gelatin over cold
  water & allow to soften. Add to yolk mixture & stir until it begins
  to set. Beat egg whites with cream of tartar, slowly adding remaining
  sugar & beating until stiff. Beat cream to form soft peaks. Stir 1
  cup egg white into yolk mixture. Fold in remaining white rapidly,
  then fold in cream. Place in 8-cup souffle dish & chill at least 4
  hours. Decorate with rosettes of whipped cream and fruit such as
  strawberries and kiwis.
  
  ADD CHILLING TIME.  SERVE
  
  WITH FRUIT AND CREAM GARNISH.
  
  From the .