cold lemon souffle

Directions

1. 1

   Cold Lemon Souffle 1 tablespoon unflavored gelatine 1/4 cup Jacquin's Rum 3 eggs, separated 1 cup granulated sugar Grated rind and juice of

2. 2

   then put the cup in a small pan of simmering water and stir until gelatine is dissolved

3. 3

   Meanwhile, beat egg yolks and sugar until very thick and light

4. 4

   Beat in grated lemon rind and juice

5. 5

   With clean beaters, beat egg whites until stiff but not dry

6. 6

   Whip 1 cup of the heavy cream

7. 7

   Stir the dissolved gelatine into the lemon mixture, then fold in beaten egg whites and whipped cream

8. 8

   Pour into a 1 1/2-quart soufflé dish and refrigerate for at least 2 hours