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Preparation
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.
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Ingredients
1 1/2 c Sugar
3 tb Cornstarch
1 Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice OR Lime Juice
3 Large Egg Whites
1/2 pt ( 1 C) Whipping Cream
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Love Making Tips - Sweets and desserts | Frozen desserts [1] [2]
Posted by: n\a |
Rating: 0.00
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