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Categories:Viewed: 79 - Published at: 8 years ago
Ingredients
- 5 eggs, separated
- 1/2 cup sugar
- Juice and grated peel of 2 lemons
- 1 tablespoon unflavored gelatin
- 1/2 cup heavy cream
- 1/2 cup toasted, slivered almonds
Method
- Beat the egg yolks with the sugar until lemon-colored.
- Add the lemon juice and peel, then whisk over low heat until thick.
- Meanwhile, dissolve the gelatin in one-half cup warm water.
- Whip the egg whites until stiff.
- Whip the cream.
- Add the gelatin to the lemon mixture and cool.
- Fold in the egg whites.
- Reserve about one-quarter cup of cream for the top of the souffle.
- Fold the remaining cream into the lemon mixture and pour into a two-quart souffle dish.
- Cover with remaining cream and chill until set, preferably overnight.
- Just before serving, sprinkle with the almonds.
