Try this Cold Lemon Souffle with Wine Sauce recipe, or contribute your own.
Suggest a better descriptionSprinkle 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
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 899 | ||
Calories from Fat: 216 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 677.4mg | 208 % | |
Sodium 226.3mg | 8 % | |
Potassium 279mg | 7 % | |
Total Carbohydrate 155.9g | 46 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 155.6g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 899
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