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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



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