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Add a photoServings: 12
Ingredients
- 2 env unflavored gelatin
- 1/2 c. Cool water
- 6 x Egg yolks
- 1/2 c. Sugar
- 1/2 c. Lemon juice
- 6 x Egg whites
- 1 pch Salt
- 1/2 c. Sugar
- 1/2 tsp Cream of tartar
- 1 c. Heavy cream
- 24 x Ladyfinger cookies Sweetened whipped cream, optional
Directions
- Dissolve gelatin in cool water. Beat egg yolks in a medium-size bowl till light. Add in sugar and gelatin mix and lemon juice. Put bowl in warm water
- (as in preparing hollandaise) and cook, whisking steadily, till mix is smooth and slightly thickened. Remove from heat and cold. (I would use a double boiler for this).
- Beat egg whites till stiff and glossy, adding the 1/2 c. sugar gradually.
- Add in salt and cream of tartar. Fold egg whites into egg yolk mix. Whip cream till thickened but not completely stiff. Fold into egg mix.
- Butter bottom of a 9-inch springform pan (or possibly use cooking spray) and line with ladyfingers. Stand ladyfingers up around the sides. Spoon souffle mix into pan and chill a minimum of 4 hrs.
- Remove from springform pan and serve with a dollop of whipped cream if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 166 | |
| Calories from Fat 46 | 28% |
| Total Fat 5.21g | 7% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 46mg | 2% |
| Potassium 60mg | 2% |
| Total Carbs 28.64g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.92g | 15% |
| Protein 2.08g | 3% |
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