Recipe - Cold Lemon Souffle With Ladyfingers

2 Envelopes unflavored gelatin
One half cup Cold water
6 Egg yolks
One half cup Sugar
One half cup Lemon juice
6 Egg whites
1 pn Salt
One half cup Sugar
One half teaspoon Cream of tartar
1 cup Heavy cream
24 Ladyfinger cookies
Sweetened whipped cream;
optional

Dissolve gelatin in cold water. Beat egg yolks in a mediumsize bowl until
light. Add sugar and gelatin mixture and lemon juice. Put bowl in hot water
(as in preparing hollandaise) and cook, whisking steadily, until mixture is
smooth and slightly thickened. Remove from heat and cool. (I would use a
double boiler for this).

Beat egg whites until stiff and glossy, adding the One half cup sugar gradually.
Add salt and cream of tartar. Fold egg whites into egg yolk mixture. Whip
cream until thickened but not completely stiff. Fold into egg mixture.

Butter bottom of a 9inch springform pan (or use cooking spray) and line
with ladyfingers. Stand ladyfingers up around the sides. Spoon souffle
mixture into pan and refrigerate a minimum of 4 hours.

Remove from springform pan and serve with a dollop of whipped cream if
desired.

Recipe by: A Pinch of Salt Lake/Junior League of SLC Posted to TNT
Prodigy's Recipe Exchange Newsletter by SilkyKitty
SilkyKitty@prodigy.net on Jul 13, 1997