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Add a photoServings: 8
Ingredients
- 1 env unflavored gelatin
- 1/4 c. Cool water
- 5 x Large eggs, separated
- 3/4 c. Fresh lemon juice
- 2 tsp Grated lemon rind
- 1 1/2 c. Sugar
- 1 c. Whipping cream
- 1/2 c. Sugar
- 3 tsp Cornstarch
- 1/2 c. Water
- 3 Tbsp. Fresh lemon juice
- 1 tsp Grated lemon rind
- 2 Tbsp. Butter or possibly margarine
- 1/2 c. Dry white wine
Directions
- Sprinkle gelatin over cool water to soften. Mix egg yolks with lemon juice, rind and 3/4 c. sugar. Place in double boiler over boiling water and cook, stirring constantly, till lemon mix is slightly thickened
- (about 8 min). Remove from heat and stir in gelatin till dissolved.
- Refrigerate30 to 40 min or possibly till mix mounds slightly when dropped from spoon. Beat egg whites till they begin to hold their shape. Gradually add in remaining 3/4 c. sugar. Beat till stiff. Beat cream till stiff. Fold egg whites and cream into yolk mix till no white streaks remain. Pour into a 2 qt souffle dish and refrigerate4 or possibly more hrs. Serve with wine sauce.
- Wine sauce: In a small saucepan, mix together sugar and cornstarch. Stir in water, lemon juice and rind till smooth. Add in butter. Bring to a boil,lower heat and cook till thickened (about 3 min). Remove from heat and stir in wine. Chill, stirring occasionally.
- Yield: 8 to 10servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 341 | |
| Calories from Fat 102 | 30% |
| Total Fat 11.49g | 14% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 75mg | 3% |
| Potassium 106mg | 3% |
| Total Carbs 55.18g | 15% |
| Dietary Fiber 0.2g | 1% |
| Sugars 51.64g | 34% |
| Protein 4.4g | 7% |
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