1 1/2 cup sugar
3 tbsp cornstarch
1 each env. unflavored gelatin
1 cup water
2/3 cup lemon juice or lime juice
3 each large egg whites
1/2 pt ( 1 c) whipping cream
A Recipe for
Frozen Lemon Souffle
Food Tip |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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This Recipe for Frozen Lemon Souffle is one of thousands in the Recipes-to-go Dessert Cookbook.
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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This is a recipe for Frozen Lemon Souffle from the recipe cookbook of Recipes-to-go (Dessert)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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In large saucepan, combine sugar, cornstarch, and gelatine; add water
and lemon or lime juice. Over medium heat, cook and stir until
slightly thickened; stir in a few drops of food coloring in color of
juice used, if desired (yellow or green). Cool. Chill until
partially set, about 1 hour, stirring occasionally. In small mixer
bowl, beat egg whites until stiff but not dry; fold into juice
mixture. In small mixer bowl, beat whipping cream until stiff peaks
form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil
"collar" securely around rim of 1-qt souffle dish. Pour mixture into
dish. Freeze 6 hours or overnight. Remove "collar". Garnish with
whipped cream, candy lemon drops and gum drop slivers if desired.
Return leftovers to freezer. TIP: Souffle can be chilled in
refrigerato 6 hours instead of being frozen.
Serves: 6
Frozen Lemon Souffle Recipe brought to you by Recipes To-Go