Pineapple-Apricot Souffle

1. 1

   Combine gelatin and water. Let stand for 5 minutes. Beat egg yolks slightly in top of double boiler. Stir in lemon peel and juice. Add sugar and salt. Cook over boiling water, stirring until the mixture is thickened. Remove from heat and add gelatin, stirring until dissolved. Add pineapple and apricots. Set aside to cool until slightly thick (about 30 minutes). Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into cooled fruit mixture. Pour into lightly oiled ring mold. Chill overnight. Unmold on serving plate and fill center with pineapple chunks and apricot halves. Serves 8 to 10.

* Per serving · 4 servings · Values may vary.

No additional tips available.