Cold Lemon Souffle with Ladyfingers

Cold Lemon Souffle with Ladyfingers Ingredients

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

Instructions for Cold Lemon Souffle with Ladyfingers

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. Recipe by: A Pinch of Salt Lake/Junior League of SLC Posted to TNT - Prodigys Recipe Exchange Newsletter by SilkyKitty on Jul 13, 1997

Main Ingredient: CitrusCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream	Egg	Lemon	Salt
Sugar

Desserts Cream Lemon Citrus

for flavor and categorization

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