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Cold Lemon Soufflé  
Makes 6 to 8 servings  

3 egg yolks
¾ cup superfine sugar
Grated rind & juice of 2 large or 3 small lemons
½ ounce gelatin (2 packages)
¼ cup hot water
1 ¼ cups heavy cream or ¾ cup heavy and ½ cup light cream
3 egg whites

2 ounces almonds (about 1/3 cup), blanched and split

Put egg yolks, sugar, grated rind and juice of the lemons
into a large bowl or top of double boiler.
Stand it over a pan of simmering water and whisk with a rotary
beater until the mixture is a thick liquid, about 5 minutes.
By now it will be pale yellow, and thick and billowy.
Dissolve the gelatin in the hot water, and add it to the lemon custard.
Whisk the cream until it begins to hold its shape, and fold that into
the custard.
Last of all, whisk the egg whites until they are stiff.
Fold in the cream and custard mixture with light movements until
everything is amalgamated.
Pour into a collared soufflé dish and leave in the refrigerator to set.

Toast the almonds in the oven until they’re golden brown.
When cool, use them to decorate the soufflé.

Remove the paper collar before serving, so that the cold soufflé
rising above its dish has the appearance of a well-risen hot soufflé.

Light cream may be served with it.
Cold Lemon Souffle Recipe
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