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
*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs
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
*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs
MsgID: 3132211
Shared by: Nikki Richards, Atlanta, Ga
In reply to: Recipe: Recipes Using Eggs or Egg Substitute (34...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Nikki Richards, Atlanta, Ga
In reply to: Recipe: Recipes Using Eggs or Egg Substitute (34...
Board: Daily Recipe Swap at Recipelink.com
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The message
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!