Cold Lemon or Lime Souffle
Published June 26, 1990
- Total Time
- 12 minutes
- Prep Time
- 15 minutes
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Ingredients
1 envelope unflavored gelatin
¼ cup cold water
4 egg yolks
½ cup lemon or lime juice
¼ cup sugar
1 teaspoon grated lime or lemon rind
Meringue (see recipe)
1 cup heavy cream
Nutritional analysis per serving (6 to 8 servings)
9 grams carbs; 106 milligrams cholesterol; 157 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 14 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle gelatin over the cold water.
- Step 2
In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
- Step 3
Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
- Step 4
As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
- Step 5
Whisk yolk mixture into meringue mixture. Add rind.
- Step 6
Beat cream until stiff, and fold into lemon-meringue mixture.
- Step 7
Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.
Private Notes