ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Cold Lemon Souffle

This refreshing dessert comes from "The Martha Stewart Cookbook." As with any recipe calling for the use of uncooked eggs, do not serve this to very young children, pregnant or nursing women, or anyone whose immune system is compromised. (Or use whites from the pasteurized shell eggs now available at such supermarkets as Giant Eagle, or use dried egg whites.)

3/4 cup sugar
1/3 cup freshly squeezed lemon juice
1 package unflavored gelatin, softened in 1 tablespoon water
6 large egg whites
3/4 cup heavy cream, stiffly whipped and held in the fridge
Grated zest of 1 lemon

In a small saucepan over low heat, dissolve the sugar in the lemon juice. Add the softened gelatin and cook until the mixture is smooth and the gelatin is dissolved. Cool the mixture over ice water until slightly thickened, but not set.

Whip the egg whites until stiff but not dry. Beat the lemon mixture into the egg whites. Gently fold in the whipped cream and lemon zest.

Spoon the mixture into individual serving dishes or a large bowl. Refrigerate for at least 1 hour before serving. If desired, garnish with mint leaves or paper-thin slices of lemon. Serves 8 to 10.

Sunday, August 06, 2000

bottom navigation bar Terms of Use  Privacy Policy