Thursday, June 9, 2011

Lemon Souffle

We used Wilton meringue powder in this souffle. Look for it in a crafts stores, cake-decorating supply stores, or at Wal-Mart.


1       - tablespoon butter or margarine
2       - tablespoons sugar
2       - envelops unflavored gelatin
1/2    - cup cold water
1       - teaspoon sugar
1       - tablespoon grated lemon rind
3/4    - cup lemon juice
1/3    - cup meringue powder
1 1/2 - cups sugar
1       - cup water
2       - cups whipping cream
1       - (2-ounce) package slivered almonds, toasted and chopped

Garnish: Candied Lemon Peel


Step 1
- Cut a piece of wax paper long enough to fit around a 2-quart souffle dish, allowing a 1-inch overlap, fold paper lengthwise into thirds. Lightly butter 1 side of paper and souffle dish. wrap paper around outside of dish buttered side against dish, allowing it to extend 3 inches above rim, secure with tape. Sprinkle sides of dish with 2 tablespoons sugar.

Step 2
- Sprinkle gelatin over cold water in a saucepan, let stand 1 minutes. Add 1 teaspoon sugar, cook over low heat, stirring until gelatin dissolves. Stir in lemon rind and juice. Set aside.

Step 3
- Combine meringue powder, 1 cup sugar, and water in a large bowl. Beat at high speed with an electric mixer 5 minutes. Gradually add remaining 1/2 cup sugar, and beat at high speed 5 minutes or until stiff peaks form. Fold in gelatin mixture.

Step 4
- Beat whipping cream until soft peaks form. Fold into gelatin mixture.

Step 5
- Pour into prepared dish, and refrigerate 8 hours.

Step 6
- Remove collar, gently pat chopped almonds around sides.
Garnish if desired.

Yield: 8 to 10 servings



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