Ingredients
- 2 envelopes unflavored gelatine
- 1/2 cup water
- 6 large eggs -- separated
- 1 1/2 cups sugar
- 1 tablespoon grated lemon peel
- 3/4 cup lemon juice
- 1/4 cup Grand Marnier
- 2 cups heavy cream
- lemon slices -- quartered
Instructions
- 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
- soft peaks.
- 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.