Chilled Lemon Soufflé
This show-stopping soufflé is chilled, so the tricky timing and advanced skills required for a baked soufflé are eliminated.
Yield: 8 to 10 servings
- 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
- Candied Lemon Peel (optional)
- 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
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Chilled Lemon Soufflé Recipe at a Glance