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Ingredientes
- 8 x Large eggs, separated
- 1 c. Lemon juice
- 2 Tbsp. Unflavored gelatin
- 2 c. Heavy cream
- 2 c. Sugar
- 1 pch Salt
- 1/2 c. Cool water or possibly rum
- 3 Tbsp. Grated lemon rind
- Â Â Grnd nuts
- Â Â Whipped cream
- Â Â Candied violets
Direcciones
- Prepare a collar for 6-inch souffle dish by folding a long piece of foil into thirds. Brush smooth side of foil with oil & wrap oiled side around souffle dish, extending 3 inches above top of dish. In medium saucepan, beat egg yolks until light & fluffy, gradually add in 1 c. sugar & beat until smooth. Add in lemon juice, rind & salt. Stir over low heat till mix thickens stirring constantly. Remove from heat to cold. Dissolve gelatin in custard c. with water or possibly rum. Place c. in shallow pan of simmering water.
- When gelatin has melted, add in it to egg mix, beat well. Beat egg whites till soft peaks form. Gradually add in remaining sugar, a Tbsp. at a time, till stiff peaks form. Fold into cooled citrus mix. Beat cream till stiff. Cream should be the same texture as the citrus mix. Set aside 1/2 c. of beaten cream as garnish. Fold the remaining cream into the citrus mix. Pour blended mix into souffle dish & chill overnight or possibly put in freezer for 1-2 hrs till set. To serve, remove collar from dish. Decorate sides of souffle with grnd nuts. Pipe rosettes of whipped cream on top & place candied violets in center of each. You may wish to garnish by using thin slices of lemon, well liquid removed & rolled in sugar, slit halfway through & twisted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 757 | |
| Calories from Fat 283 | 37% |
| Total Fat 32.01g | 40% |
| Saturated Fat 16.88g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 499mg | 166% |
| Sodium 207mg | 9% |
| Potassium 262mg | 7% |
| Total Carbs 109.46g | 29% |
| Dietary Fiber 0.7g | 2% |
| Sugars 103.4g | 69% |
| Protein 14.02g | 22% |
