No-Bake Lemon Souffle

A great no-bake souffle that gives a touch of elegance to any meal.


1 tablespoon grated lemon rind.
2/3 cup lemon juice
2 envelopes unflavored gelatin
1/2 cup water
6 eggs
1 1/2 cups sugar
2 cups heavy cream
Candied Violets
Lemon wedges
Mint leaves

Prepare a 4-cup souffle or other straight-sided dish with foil collar. Measure two lengths of foil long enough to encircle the dish. Fold in half lengthwise; the foil should be about two inches higher than the rim of the dish. Fasten collar to dish with tape.

Sprinkle gelatin over water in small saucepan. Let stand 10 minutes, until gelatin is softened. Place over very low heat until gelatin dissolves and mixture is clear. Remove from heat; cool.

Combine eggs and sugar in large mixer bowl. Beat at high speed until very thick and light. This will take 7-8 minutes. Do not use a hand mixer.

While that's beating, whip 1 1/2 cups of the cream in a small bowl until soft peaks form; refrigerate.

Combine lemon rind and juice with cooled gelatin; pour into egg/sugar mixture. Continue beating until well-blended.

Remove bowl from mixer. Chill for 5 minutes in large bowl partly-filled with ice and water. Stir frequently, until mixture is thick enough to mound.

Fold in whipped cream with a rubber scraper until no streaks of white remain. Pour into prepared dish. Refrigerate at least 3 hours or until set. Remove collar gently, freeing souffle from foil, if necessary, with a small paring knife.

Beat remaining cream. Garnish souffle with cream, violets, wedges, and mint. Serves eight.

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