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Cold Lemon Souffle with Ladyfingers



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Cold Lemon Souffle with Ladyfingers

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Dissolve gelatin in cold water. Beat egg yolks in a medium-size bowl until
light. Add sugar and gelatin mixture and lemon juice. Put bowl in hot water
(as in preparing hollandaise) and cook, whisking steadily, until mixture is
smooth and slightly thickened. Remove from heat and cool. (I would use a
double boiler for this).

Beat egg whites until stiff and glossy, adding the 1/2 cup sugar gradually.
Add salt and cream of tartar. Fold egg whites into egg yolk mixture. Whip
cream until thickened but not completely stiff. Fold into egg mixture.

Butter bottom of a 9-inch springform pan (or use cooking spray) and line
with ladyfingers. Stand ladyfingers up around the sides. Spoon souffle
mixture into pan and refrigerate a minimum of 4 hours.

Remove from springform pan and serve with a dollop of whipped cream if
desired.

Ingredients:

2 Envelopes unflavored gelatin
1/2 c Cold water
6 Egg yolks
1/2 c Sugar
1/2 c Lemon juice
6 Egg whites
1 pn Salt
1/2 c Sugar
1/2 ts Cream of tartar
1 c Heavy cream
24 Ladyfinger cookies
Sweetened whipped cream;
-optional

Serves:

12 Servings

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