Recipe: Frozen Lemon Souffle

Title: Frozen Lemon Souffle
Categories: Desserts
Servings: 6

1 1/2 c Sugar
3 T Cornstarch
1 ea Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice OR Lime Juice
3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and
gelatine; add water and lemon or lime juice. 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). Cool. Chill
until partially set, about 1 hour, stirring
occasionally. In small mixer bowl, beat egg whites
until stiff but not dry; fold into juice mixture. In
small mixer bowl, beat whipping cream until stiff
peaks form; fold into juice mixture. Tape or tie
3-inch waxed paper or foil "collar" securely around
rim of 1-qt souffle dish. Pour mixture into dish.
Freeze 6 hours or overnight. Remove "collar".
Garnish with whipped cream, candy lemon drops and gum
drop slivers if desired. Return leftovers to freezer.
TIP:
Souffle can be chilled in refrigerato 6 hours instead
of being frozen.