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5 egg yolks
3/4 cup fresh lemon juice
1-1/2 cups sugar
1 tbsp. grated lemon zest
1 envelope plain gelatin
1/4 cup cold water
5 egg whites
pinch cream of tartar
pinch salt
1 cup heavy cream
Place egg yolks, 3/4 cup sugar, lemon juice and zest in heavy saucepan and cook over low heat, always stirring, until mixture thickens enough to coat a spoon. Remove from heat.
Sprinkle gelatin over cold water and allow to soften. Add to yolk mixture and stir until it begins to set. Beat egg whites with cream of tartar, slowly adding remaining sugar and beating until stiff. Beat cream to form soft peaks. Stir 1 cup egg white into yolk mixture. Fold in remaining white rapidly, then fold in cream.
Place in 8-cup souffle dish and chill at least 4 hours. Decorate with rosettes of whipped cream and fruit such as strawberries and kiwis.
3/4 cup fresh lemon juice
1-1/2 cups sugar
1 tbsp. grated lemon zest
1 envelope plain gelatin
1/4 cup cold water
5 egg whites
pinch cream of tartar
pinch salt
1 cup heavy cream
Place egg yolks, 3/4 cup sugar, lemon juice and zest in heavy saucepan and cook over low heat, always stirring, until mixture thickens enough to coat a spoon. Remove from heat.
Sprinkle gelatin over cold water and allow to soften. Add to yolk mixture and stir until it begins to set. Beat egg whites with cream of tartar, slowly adding remaining sugar and beating until stiff. Beat cream to form soft peaks. Stir 1 cup egg white into yolk mixture. Fold in remaining white rapidly, then fold in cream.
Place in 8-cup souffle dish and chill at least 4 hours. Decorate with rosettes of whipped cream and fruit such as strawberries and kiwis.
