Lemon Souffle

1. 1

   Beat egg yolks with sugar; add lemon juice and lemon rind slowly until blended.

2. 2

   Beat egg whites until stiff but not dry with cream of tartar.

3. 3

   Beat whipping cream until peaks form but not stiff.

4. 4

   Add whipped cream to yolk mixture.

5. 5

   Put gelatine into water and let soften for a few minutes.

6. 6

   Heat until liquid, then cool slightly.

7. 7

   Mix gelatine into cream-egg mixture; stir until thickened.

8. 8

   Add beaten egg whites and fold gently.

9. 9

   Chill until firm. Serve with raspberry sauce.

No additional tips available.