Chilled Lemon Soufflé - unflavored gelatin

Method

• In a small heavy saucepan, sprinkle gelatin over cold water.
• Stir over low heat until dissolved.
• In a small mixing bowl, beat egg whites with 1/2 cup sugar until think and pale in color. Beat in lemon juice, rind and dissolved gelatin.
• Return mixture to saucepan and cook, stirring constantly over medium low heat until slightly thickened. Do not boil.
• Transfer mixture to a large mixing bowl.
• Chill until cool and slightly thickened, stirring occasionally.
• Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating constantly to stiff peaks.
• Fold into lemon mixture.
• Whip cream and fold in gently.
• Pour into serving dishes and chill until set.
• Garnish with whipped cream, thin lemon slices or shredded lemon rind.