Title: Lemon Souffle'
Fold a 26-inch long piece of waxed paper or foil in half lengthwise.
Wrap around 1 quart souffle' dish to form a collar extending 2 inches
above rim; secure with string.
In microwave-safe small bowl, sprinkle gelatine over water. Let stand 1
minute; microwave on HIGH 1 minute, or until liquid is clear.
Meanwhile, in microwave-safe large bowl, mix egg yolks, 3/4 cup sugar, the
lemon peel and juice until combined. Microwave on HIGH 5-6 minutes,
stirring every 2 minutes. Add Grand Marnier and dissolved gelatine. Set
bowl in larger bowl of ice and water, stirring occassionally, until
mixture thickens--about 15 minutes.
In large bowl, with electric mixer at high speed, beat egg whites until
soft peaks form. Gradually add 3/4 cup sugar, beating until mixture forms
In medium bowl, with electric mixer at high speed, beat 1 1/2 cups heavy
cream until stiff. Gently fold lemo- - - - - - - - - - - - - - - - - -
n mixture into egg-white mixture; fold
in whipped cream. Turn into prepared dish, smoothing top. Refrigerate
until firm--at least 3 hours.
To serve: Remove collar. Whip remaining cream until stiff; place in
pastry bag fitted with 1/2 inch star. Decorate top with whipped-cream
rosettes and lemon slices.