Cold Lemon or Lime Souffle

1. 1

   Sprinkle gelatin over the cold water.

2. 2

   In a heavy saucepan combine yolks, lemon or lime juice, and sugar.

3. 3

   Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.

4. 4

   As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it.

5. 5

   Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.

6. 6

   Whisk yolk mixture into meringue mixture.

7. 7

   Add rind.

8. 8

   Beat cream until stiff, and fold into lemon-meringue mixture.

9. 9

   Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.