Frozen Lemon Souffle

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   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.