Ingredients Jump to Instructions ↓

  1. 1 1/2c Sugar

  2. 3 tb Cornstarch

  3. 1 Env. Unflavored Gelatin

  4. 1 c Water

  5. 3/4c Lemon Juice OR Lime Juice

  6. 3 Large Egg Whites

  7. 1/2pt ( 1 C) Whipping Cream

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


Send feedback