3 lemons, juice and zest
3 eggs, separated
¾ cup sugar
1 packet unflavored gelatin
5 tablespoons water
1¼ cups heavy cream, whipped until stiff
1½ cups heavy cream, whipped stiff for rosette garnish
Grated chocolate
1. Fold a sheet of parchment paper in half, and then wrap it around the outside of an 8-inch soufflé dish. It should extend three inches higher than the lip. Staple the top and bottom of the parchment tightly. Place the parchment-wrapped soufflé dish on a baking sheet, and place the baking sheet in the refrigerator to chill.
2. Place the lemon juice, zest, egg yolks, and sugar in a large mixing bowl that will fit snugly on a pan of boiling water, and whisk the ingredients until combined. Heat for about 2 minutes until the mixture heats up, whisking occasionally. Remove from the heat, and whisk with an electric mixer until the mixture is cool. Meanwhile, soften the gelatin in the water, and warm it just to dissolve. Add the gelatin to the egg mixture, and whisk it in.
Cold Lemon Soufflé
3. In a large bowl whip the egg whites until stiff. Fold them into the egg yolk mixture, alternating with 1¼ cups whipped cream. Remove the baking sheet from the refrigerator, and carefully pour the filling into the soufflé dish, making sure that it comes at least 1 inch above the lip of the dish and is touching the parchment. Don’t touch the soufflé dish or parchment, but instead use the baking sheet to move the soufflé into the refrigerator. Refrigerate 6 to 8 hours or overnight. Carefully peel off the parchment paper and discard.
4. Garnish the top of the soufflé with rosettes of whipped cream, and sprinkle the chocolate on top.
MAKES 6 SERVINGS