Recipe - Cold Lemon Souffle With Wine Sauce

1 Envelope unflavored gelatin
One fourth cup Cold water
5 Eggs; separated
Three fourths cup Fresh lemon juice
2 teaspoon Grated lemon rind
1 One half cup Sugar
1 cup Whipping cream

WINE SAUCE
One half cup Sugar
3 teaspoon Cornstarch
One half cup Water
3 tablespoon Fresh lemon juice
1 teaspoon Grated lemon rind
2 tablespoon Butter or margarine
One half cup Dry white wine

Sprinkle gelatin over cold water to soften. Mix egg yolks with lemon
juice, rind and Three fourths cup sugar. Place in double boiler over boiling water
and cook, stirring constantly, until lemon mixture is slightly thickened
(about 8 minutes). Remove from heat and stir in gelatin until dissolved.
Chill 30 to 40 minutes or until mixture mounds slightly when dropped from
spoon. Beat egg whites until they begin to hold their shape. Gradually add
remaining Three fourths cup sugar. Beat until stiff. Beat cream until stiff. Fold egg
whites and cream into yolk mixture until no white streaks remain. Pour into
a 2 quart souffl‚ dish and chill 4 or more hours. Serve with wine sauce.

Wine sauce: In a small saucepan, mix together sugar and cornstarch. Stir
in water, lemon juice and rind until smooth. Add butter. Bring to a
boil,lower heat and cook until thickened (about 3 minutes). Remove from
heat and stir in wine. Chill, stirring occasionally. Yield: 8 to 10
servings.

BARBARA MILLS (MRS. DENNIS)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.