Chilled Lemon Soufflé

• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 3 large eggs, separated
• 1/2 cup sugar
• 1/2 cup lemon juice
• 2 teaspoons grated lemon rind
• 1/4 cup sugar
• 1 cup whipping cream

1. In a small heavy saucepan, sprinkle gelatin over cold water.
2. Stir over low heat until dissolved.
3. In a small mixing bowl, beat egg whites with 1/2 cup sugar until think and pale in color. Beat in lemon juice, rind and dissolved gelatin.
4. Return mixture to saucepan and cook, stirring constantly over medium low heat until slightly thickened. Do not boil.
5. Transfer mixture to a large mixing bowl.
6. Chill until cool and slightly thickened, stirring occasionally.
7. Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating constantly to stiff peaks.
8. Fold into lemon mixture.
9. Whip cream and fold in gently.
10. Pour into serving dishes and chill until set.
11. Garnish with whipped cream, thin lemon slices or shredded lemon rind.

unflavored gelatin, cold water, eggs, sugar, lemon juice, lemon rind, sugar, whipping cream

Taken from www.food.com/recipe/chilled-lemon-souffl-247771 (may not work)