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1½ cup Sugar
3 tablespoon Cornstarch
1 package Gelatin
1 cup Water
2/3 cup Lemon Juice
3 large Egg Whites
10 fluid ounce 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. 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 and candy lemon drops if desired. Souffle can be chilled in refrigerato 6 hours instead of being frozen.
3 tablespoon Cornstarch
1 package Gelatin
1 cup Water
2/3 cup Lemon Juice
3 large Egg Whites
10 fluid ounce 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. 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 and candy lemon drops if desired. Souffle can be chilled in refrigerato 6 hours instead of being frozen.
