Neiman-Marcus's Lemon/Orange Souffle

1. 1

   Soften gelatin in cold water; set aside.

2. 2

   Mix egg yolks, lemon juice, salt, and 1/2 cup sugar.

3. 3

   Cook in double boiler until thickened.

4. 4

   Stir in gelatin, lemon peel, and lemon extract.

5. 5

   Beat egg whites until soft peaks form.

6. 6

   Gradually beat in rest of sugar, and beat until stiff.

7. 7

   Whip the cream.

8. 8

   Fold egg whites into custard as it begins to congeal, then fold in whipped cream.

9. 9

   Pour into custard cups and refrigerate.

10. 10

    Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste or pour into a 1 1/2-quart souffle dish or mold.

11. 11

    I like to put a collar of foil around a 1-quart souffle dish, tie securely, then remove before bringing to the table.

12. 12

    .This can be served cold with any fruit and flavored whipped cream.

13. 13

    .Variation:.

14. 14

    For Orange Souffle substitute 1/2 cup.

15. 15

    orange juice and 1 tablespoon grated orange peel for the lemon juice and lemon peel, and omit the lemon extract.

* Per serving · 4 servings · Values may vary.

No additional tips available.