4 eggs,separated
1/2 cup fruit sugar
4 tsp grated lemon rind
8 tbsp lemon juice
1 tbsp gelatin
3 tbsp cold water
1 cup cream 35%
Wrap a double thickness of wax paper around a 3 3/4 cup capacity
souffle' dish so it extends 2 inches above top of dish.
Whip in double boiler egg yolks, sugar, lemon peel and juice for
15 minutes until thick and foamy.
Spread gelatin over water. After a few minutes place over low
fire and stir until gelatin is melted. Blend into custard.
Place in refrigerator for 30 minutes.
Blend in whipped cream, then egg whites whipped separately to
firm peaks.
Keep in refrigerator 4-6 hours or preferably overnight.
To serve, peel wax paper and decorate with rosettes of whipped
cream and/or finely chopped nuts around the edge of souffle'
which extends over the dish.
VARIATIONS: ORANGE SOUFFLE'. Omit lemon rind and juice and replace with orange rind and 4 tbsp orange juice plus 2 tbsp lemon juice or orange liqueur.
COFFEE SOUFFLE'. Omit lemon rind and juice and replace with 6 tbsp strong coffee.