This pretty dessert is as light as a feather and so refreshing after a heavy meal.
I've given instructions for serving it souffle' style
but it can be served in stemmed dessert or parfait dishes instead.
- 1 1/2 tablespoons grated lemon rind
- 2/3 cup lemon juice
- 2 envelopes unflavoured gelatin
- 1/2 cup water
- 6 eggs
- 1 1/2 cups sugar
- 1 1/2 cups whipping cream
- Lemon wedges, candies, mint leaves or edible flowers for garnish*
- Prepare 8 half-cup sized, straight sided dishes or 1 four-cup straight sided dish: Make a collar by measuring a length of foil or parchment paper long enough to encircle the dish. Fold in half lengthwise so that it is about 2 inches higher than the 1/2 cup dishes or 3 inches higher than the 4 cup dish. Fasten the collar to the top of the dish using tape so it stands up 1 inch above the smaller dishes and 2 inches above the serving dish. Set dishes aside.
- Place water in a small saucepan and sprinkle both envelopes of gelatin evenly over the water. Let sit until gelatin is softened. (about 5-7 minutes)
- Heat saucepan over low heat until gelatin has dissolved and mixture is clear.
- In large bowl of an electric mixer, combine eggs and sugar. Beat at high speed until mixture is very thick and a light lemon colour. This will take about 7 or 8 minutes.
- In another bowl, with clean beaters, whip cream until soft peaks form. Place in refrigerator.
- Combine lemon rind and juice and add to cooled gelatin.
- Pour gelatin mixture into egg mixture and continue to beat until well blended.
- Chill egg/gelatin mixture in refrigerator for about 5 minutes. Stir it once or twice until it begins to mound.
- Fold in chilled whipped cream with a silicone spatula until all white streaks are gone.
- Spoon into prepared dishes.
- Garnish with a bit of whipped cream, candied lemon slice or a violet and a mint leaf if desired.
* I found the tiny violets at a local store that sells cake making supplies. They had trays of tiny flowers made up and sold them by the piece. You can also use edible flowers such as violas or violets.