cw (06/28/82)
Lemon Souffle with Wine Sauce
Ingredients for Souffle
1 envelope unflavored gelatin
1/4 cup cold water
5 eggs
3/4 cup fresh lemon juice
2 tsp grated lemon rind
11/2 cups sugar
1 cup heavy cream
Method
Sprinkle the gelatin over the cold water to soften the
gelatin. Separate the eggs. Put the whites aside in a bowl
and put the yolks in the top of a double boiler. Mix the
yolks with the lemon juice, lemon rind, and 3/4 cup of the
sugar. Place over boiling water and cook, stirring
constantly, for about 8 minutes until the lemon mixture is
thick and slightly custardy. Remove from heat and stir in
the gelatin until it is dissolved. Chill until the mixture
molds (i.e., holds it shape) slightly when dropped from a
spoon.
Beat egg whites until they begin to hold their shape. Add
the remaining 3/4 cup of sugar about a tablespoonful at a
time and continue beating until whites are stiff. Beat the
cream until it is stiff. Put the chilled lemon mixture in a
large bowl. Add the egg whites and the cream and fold
gently into the lemon mixture, continuing until no white
streaks show. Pour into a 2 quart souffle dish and chill
for about four hours until firm. If you wish, use a 11/2
quart dish with a foil collar. When the dish is served,
peel off the collar and the cold souffle will stand up above
the dish rim.
Ingredients for Wine Sauce
1/2 cup sugar
3 tsp cornstarch
1/2 cup water
3 Tbl fresh lemon juice
1 tsp grated lemon rind
2 Tbl butter
1/2 cup dry white wine
Method
In a small saucepan, mix together the sugar and the
cornstarch and then stir in the water, lemon juice, and
lemon rind until smooth. Add the butter and bring to a
boil. Lower heat and cook until smooth and thickened, about
3 minutes. Remove from heat and stir in the wine. Chill,
stirring occasionally.
Notes
The wine sauce may seem to be painting the lily, but rich as
this dish is, the sauce is a perfect capper. Be sure to use
a wine you would drink, because the wine flavor is quite
prominent in the final sauce. This cold souffle is really a
Bavarian cream and a few bites will make it clear to you why
Bavarians have such a reputation as good eaters. See the
Chocolate Mousse recipe for notes on an ersatz double
boiler.