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  • Cold Lemon Souffle With Wine Sauce

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    Cold Lemon Souffle With Wine Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 env unflavored gelatin
    • 1/4 c. Cool water
    • 5 x Large eggs, separated
    • 3/4 c. Fresh lemon juice
    • 2 tsp Grated lemon rind
    • 1 1/2 c. Sugar
    • 1 c. Whipping cream
    • 1/2 c. Sugar
    • 3 tsp Cornstarch
    • 1/2 c. Water
    • 3 Tbsp. Fresh lemon juice
    • 1 tsp Grated lemon rind
    • 2 Tbsp. Butter or possibly margarine
    • 1/2 c. Dry white wine

    Directions

    1. Sprinkle gelatin over cool water to soften. Mix egg yolks with lemon juice, rind and 3/4 c. sugar. Place in double boiler over boiling water and cook, stirring constantly, till lemon mix is slightly thickened
    2. (about 8 min). Remove from heat and stir in gelatin till dissolved.
    3. Refrigerate30 to 40 min or possibly till mix mounds slightly when dropped from spoon. Beat egg whites till they begin to hold their shape. Gradually add in remaining 3/4 c. sugar. Beat till stiff. Beat cream till stiff. Fold egg whites and cream into yolk mix till no white streaks remain. Pour into a 2 qt souffle dish and refrigerate4 or possibly more hrs. Serve with wine sauce.
    4. Wine sauce: In a small saucepan, mix together sugar and cornstarch. Stir in water, lemon juice and rind till smooth. Add in butter. Bring to a boil,lower heat and cook till thickened (about 3 min). Remove from heat and stir in wine. Chill, stirring occasionally.
    5. Yield: 8 to 10servings.

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