Frozen Lemon Souffle

• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 1 envelope unflavored gelatin
• 1 cup water
• 2/3 cup lemon juice or 2/3 cup lime juice
• 3 large egg whites
• 1/2 pint whipping cream

1. In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
2. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
3. Cool.
4. Chill until partially set, about 1 hour, stirring occasionally.
5. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
6. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
7. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
8. Pour mixture into dish.
9. Freeze 6 hours or overnight.
10. Remove "collar".
11. Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
12. Return leftovers to freezer.
13. TIP:
14. Souffle can be chilled in refrigerato 6 hours instead of being frozen.

sugar, cornstarch, unflavored gelatin, water, lemon juice, egg whites, whipping cream

Taken from www.food.com/recipe/frozen-lemon-souffle-6929 (may not work)