Chilled Lemon Soufflé

This show-stopping soufflé is chilled, so the tricky timing and advanced skills required for a baked soufflé are eliminated.


8 to 10 servings

Recipe from

Coastal Living


1 tablespoon butter or margarine
2 tablespoons sugar
2 envelopes 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: Lemon slices


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

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

Beat meringue powder, 1 cup sugar, and water in a large bowl 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.

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

Pour into prepared dish, and chill 8 hours. Remove collar, and pat chopped almonds around sides.

NOTE: We used Wilton Meringue powder in this soufflé. Look for it in the cake-decorating section of crafts stores or at Wal-Mart

September 1997