Cold Lemon Soufflé

Serves 12

Equipment
Mixing bowl
Wood spoon

Ingredients
5 Egg Yolks
5 Egg Whites
11/2 cups Super Fine Sugar
2 cups Whipping Cream
3 good sized Lemons plus the rind from the 3 Lemons
2 packets Unflavored Gelatin

Method
Beat together the egg yolks and the sugar; add the grated rind of the lemons. Very gradually add the juice of the lemons. Continue to beat until the mixture is very thick.

Soak the gelatin in ½ cup of cold water, and then heat the dissolved gelatin in the microwave for a few seconds (say 15 secs); the heat will cause the gelatin to liquefy. Make sure that the gelatin mixture does not boil.

Whip the cream and then add the cream to the lemon and egg mixture. Beat the egg whites until stiff and fold into the Lemon and egg mixture.

Pour the mixture into a soufflé dish. Let the soufflé set in the refrigerator for at least four hours or overnight.

Decorate with slices of Lemon and whipped cream.

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