Recipe - Frozen Lemon Souffle

1 One half cup Sugar
1 Env. Unflavored Gelatin
2/3 cup Lemon Juice OR Lime Juice
One half pt ( 1 C) Whipping Cream
3 tablespoon Cornstarch
1 cup Water
3 Large Egg Whites

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 3inch
waxed paper or foil "collar" securely around rim of 1qt 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.

From "Real Lemon Recipe Collection", RealLemon Juice Company.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlemon.zip