Cold Lemon or Lime Souffle

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 4 egg yolks
• 1/2 cup lemon or lime juice
• 1/4 cup sugar
• 1 teaspoon grated lime or lemon rind
• Meringue (see recipe)
• 1 cup heavy cream

1. Sprinkle gelatin over the cold water.
2. In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
3. Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
4. As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it.
5. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
6. Whisk yolk mixture into meringue mixture.
7. Add rind.
8. Beat cream until stiff, and fold into lemon-meringue mixture.
9. Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.

unflavored gelatin, cold water, egg yolks, lemon, sugar, lime, meringue, heavy cream

Taken from cooking.nytimes.com/recipes/10873 (may not work)