Cold lemon souffle with wine sauce
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Cold lemon souffle with wine sauce
  Lemon    Wine    Dessert    Souffles    Sauces  
Last updated 6/12/2012 1:17:20 AM. Recipe ID 47664. Report a problem with this recipe.
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      Title: Cold lemon souffle with wine sauce
 Categories: Dessert
      Yield: 8 Servings
 
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      5    Eggs; separated
    3/4 c  Fresh lemon juice
      2 ts Grated lemon rind
  1 1/2 c  Sugar
      1 c  Whipping cream

MMMMM-------------------------WINE SAUCE------------------------------
    1/2 c  Sugar
      3 ts Cornstarch
    1/2 c  Water
      3 tb Fresh lemon juice
      1 ts Grated lemon rind
      2 tb Butter or margarine
    1/2 c  Dry white wine
 
   Sprinkle gelatin over cold water to soften. Mix egg yolks with lemon
  juice, rind and 3/4 cup sugar. Place in double boiler over boiling
  water and cook, stirring constantly, until lemon mixture is slightly
  thickened (about 8 minutes). Remove from heat and stir in gelatin
  until dissolved. Chill 30 to 40 minutes or until mixture mounds
  slightly when dropped from spoon. Beat egg whites until they begin to
  hold their shape. Gradually add remaining 3/4 cup sugar. Beat until
  stiff. Beat cream until stiff. Fold egg whites and cream into yolk
  mixture until no white streaks remain. Pour into a 2 quart souffl‚
  dish and chill 4 or more hours. Serve with wine sauce.
  
   Wine sauce: In a small saucepan, mix together sugar and cornstarch.
  Stir in water, lemon juice and rind until smooth. Add butter. Bring
  to a boil,lower heat and cook until thickened (about 3 minutes).
  Remove from heat and stir in wine. Chill, stirring occasionally.
  Yield: 8 to 10 servings.
  
  BARBARA MILLS (MRS. DENNIS)
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,




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Recipe ID 47664 (Apr 03, 2005)

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