Recipe - Cold Fruit Souffle

1 Envelope unflavored gelatin
2 tablespoon Lemon juice
6 Egg yolks
1/3 cup Honey
1 cup Pureed fruit; *see notes
2 tablespoon Grand Marnier liqueur
6 Egg whites; beaten stiff
1 cup Heavy cream; whipped
Garnish
Fresh fruits and mint sprigs

Prepare 1quart souffle dish with collar. Soften gelatin in lemon juice. In
the top of a double boiler, beat egg yolks and honey until smooth and
thick. Place over hot water, add softened gelatin, and continue to beat.

Add fruit puree and liqueur and stir until mixture thickens. Cool.

Fold in egg whites, then whipped cream. Spoon into prepared souffle dish
and chill for at least four hours. When ready to serve, remove collar and
garnish with fruit.

Yield: 46 servings.
Recipe By : COOKING RIGHT SHOW #CR9725

Posted to EATL Digest 4 October 96

Date: Sat, 5 Oct 1996 09:08:44 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : *strawberries, raspberries, peaches, apricots or any seasonal fruit