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The Inn at 410

Flagstaff, Arizona

Specialty Recipe

Cool Lemon Souffle

More like a mousse than a souffle and very easy to make. ... former innkeeper Sally Krueger

Ingredients
1/2 cup water
2 envelopes unflavored gelatin
6 large eggs
1-1/2 cups sugar
2 cups heavy cream
1 Tablespoon lemon zest
2/3 cup lemon juice
Lemon wedges
Mint leaves

Prepare a 4-cup straight-sided souffle dish: Measure waxed paper long enough to encircle the dish, ends overlapping slightly. Fold in half lengthwise, wrap around the outside of the souffle dish, using a paperclip to hold ends together. The "collar" should be about 2 inches higher than the rim of the dish. Gently butter the inside of the collar.

Measure water into a small saucepan, then sprinkle the gelatin over the top. Let stand 10 minutes, until gelatin is softened. Place saucepan over very low heat until gelatin dissolves and mixture is clear. Remove from heat and cool.

WHILE GELATIN IS COOLING: In the bowl of an electric mixer, beat eggs and sugar together at high speed until mixture is very thick and light, about 8 minutes. While eggs are beating, whip 1-1/2 cups of the heavy cream in a small bowl until soft peaks form. Refrigerate.

Combine lemon zest and lemon juice with cooled gelatin; pour into egg-sugar mixture. Beat together until well combined. Place mixing bowl in refrigerator to chill the mixture. Stir often, just until mixture is thick enough to mound, about 5 minutes.

Fold in 1/3 of the whipped cream. Gently fold in remaining whipped cream until no streaks of white remain. Pour into prepared souffle dish and refrigerate for at least 3 hours or until set.

To serve, carefully remove collar from souffle. Beat remaining 1/2 cup of cream. Garnish souffle with whipped cream, lemon wedges and mint leaves.

Serves: 8

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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