Marion'S Lemon Chiffon Souffle'

1. 1

   Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon).

2. 2

   Add water and cook over medium heat, stirring, till boiling.

3. 3

   Pour into large bowl.

4. 4

   Add lemon rind and lemon juice.

5. 5

   Set into a 9 x 13 inch pan of water and ice.

6. 6

   Stir occasionally till soft-set (30 to 40 minutes).

7. 7

   Beat cream and fold into lemon mixture.

8. 8

   Beat egg whites and gradually add 1/4 cup of sugar.

9. 9

   Fold into lemon mixture.

10. 10

    Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar.

11. 11

    Garnish with cream and lemon slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.