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1 1/2 c Sugar 2/3 c Lemon Juice OR Lime Juice
3 tb Cornstarch 3 ea Large Egg Whites
1 ea Env. Unflavored Gelatin 1/2 pt ( 1 C) Whipping Cream
1 c Water
6 servings
In large saucepan, combine sugar, cornstarch, and gelatine; 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 souffle 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:
Souffle can be chilled in refrigerato 6 hours instead of being frozen.
3 tb Cornstarch 3 ea Large Egg Whites
1 ea Env. Unflavored Gelatin 1/2 pt ( 1 C) Whipping Cream
1 c Water
6 servings
In large saucepan, combine sugar, cornstarch, and gelatine; 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 souffle 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:
Souffle can be chilled in refrigerato 6 hours instead of being frozen.
