By Edna Posted on

Lemon Souffle With Raspberries Recipe

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Difficulty: Average
Make Ahead
Serves 10

Ingredients:

  • 1 envelope unflavored gelatin
  • 2 tablespoons water
  • grated rind of 4 lemons
  • 1/2 cup lemon juice
  • 3/4 cup sugar
  • 1 cup egg whites (about 7 eggs)
  • 1 cup heavy cream, whipped
  • 1 package (10 ounces) frozen raspberries

Instructions:

  1. Soften gelatin in water cop of double boiler.
  2. Add lemon rind, juice and sugar.
  3. Stir over low heat until dissolved.
  4. Remove from heat and chill until springy (1/2 to 1 hour or longer).
  5. Beat egg whites until stiff.
  6. Fold into lemon mixture.
  7. Add whipped cream and pour into a 2-quart mold or parfait glasses.
  8. Chill.
  9. Top with frozen raspberries.