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Frozen Lemon Souffle

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Ingredients Nutrition


  1. In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
  2. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
  3. Cool.
  4. Chill until partially set, about 1 hour, stirring occasionally.
  5. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
  6. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
  7. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
  8. Pour mixture into dish.
  9. Freeze 6 hours or overnight.
  10. Remove "collar".
  11. Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
  12. Return leftovers to freezer.
  13. TIP:
  14. Souffle can be chilled in refrigerato 6 hours instead of being frozen.

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