Kenwood Vineyards Cold Lemon Souffle

1. 1

   Soften gelatin in cold water.

2. 2

   Add lemon juice and heat only until gel dissolves.

3. 3

   Remove from heat and add zest.

4. 4

   Whip egg yolks and 1/4 Cup sugar until pale and thick.

5. 5

   Whip in gelatin mixture.

6. 6

   Whip egg whites until foamy.

7. 7

   Gradually add the remaining 1/4 Cup of sugar and continue whipping until glossy and thick.

8. 8

   Add some of the yolk mixture to the whites, then add all of the whites to the yolks.

9. 9

   Whip cream until stiff and fold into lemon egg mixture.

10. 10

    Refrigerate until set.

11. 11

    Serve with a raspberry puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.