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Frozen Lemon Soufflé
Yield: 6 servings
1 1/2 c sugar
3 T cornstarch
1 ea. env. unflavored gelatin
1 c water
2/3 c lemon juice or lime juice
3 ea. large egg whites
1/2 pt ( 1 C) Whipping Cream
In large saucepan, combine sugar, cornstarch, and gelatin; add water
and lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice
used, if desired (yellow or green). Cool. Chill until partially set, about 1
hour, stirring occasionally. In small mixer bowl, beat egg whites until
stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil "collar" securely around rim of 1-qt soufflé dish. Pour
mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with
whipped
cream, candy lemon drops and gum drop slivers if desired. Return leftovers
to freezer.
TIP: Soufflé can be chilled in refrigerator 6 hours instead of being frozen.
   
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