Recipe: Chilled Lemon Souffle with Blueberries (no baking)

CHILLED LEMON SOUFFLE WITH BLUEBERRIES

2 envelopes unflavored gelatin
1/2 cup water
5 eggs, room temperature, separated*
1 1/4 cups sugar
2/3 cup fresh lemon juice
1 tbsp grated lemon rind
2 cups whipping cream
1/4 tsp cream of tartar
2 cups fresh blueberries (or raspberries if you prefer)

Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Set aside.

Beat egg yolks at medium speed until thick and lemon colored; gradually add sugar, beating well. Gradually add lemon juice and rind, beating well.

Beat whipping cream until soft peaks form (do not overbeat); fold whipped cream into egg mixture. Add gelatin, and stir until mixture begins to thicken.

Beat egg whites (at room temperature) and cream of tartar at high speed for 1 minute or until soft peaks form. Fold beaten egg whites into whipped cream mixture. Spoon mixture into a 2-quart souffle dish; cover and chill until firm.

Serve with fresh blueberries.

Servings: 6-8

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*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs