===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-28-13 (17 19)             Number: 398
From: CRITTER #19 @5474*2          Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Lemon Souffle                  Conf: (37) Home Cooki
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0R: net33: @6460 (via @1040) [01:56 01/31/94]




Lemon Souffle

1 envelop unflavored gelatin
1c sugar
1/4 c cold water
4 eggs separated
2 tsp grated lemon peel
1/2 c lemon juice
1 c whipping cream

Combine gelatin, 1/2 c sugar, cold water in top of double boiler.  Beat in 

eggs, lemon peel, and lemon juice until
well blended.  Set over boiling water and cook stirring just until mixture 

coats a small metal spoon in a thin even,
velevety layer.  Remove from heat.  Let cool to room temperature.

In lg bowl, beat egg whites until they hold soft peaks.  Gradually add 

remaining 1/2 c sugar. Continue to beat
until mixture holds stiff peaks.  Set aside.  In small bowl beat whipping 

cream until holds stiff peaks.

Fold whipped cream and cooked lemon mixture just until blemnded.  

Correction made by Critter: I just noticed that I didn't write that you should 
fold in the whipped egg whites with the whipped cream and lemon mixture in the
Lemon Souffle recipe.

Spoon mixture into 4-6 cup souffle dish. Let chill 4 hours.

Yummy!


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