Dear Jeanne: We love this souffle, but I'm worried about the raw eggs and the heavy cream. Can you make it safer to eat? Thank you! — Ann Simmons, Lorain, Ohio
Dear Ann: You can buy pasteurized egg whites now, and that's the best solution if you are worried about raw eggs. Make sure the package doesn't say "Not for whipping."
They will whip faster if they are at room temperature, and there can be no fat in the bowl or on the beaters, or the whites will not whip. The other answer is fat-free frozen whipped topping.
The result is delicious, but it is white, and my testers would have liked it to be more yellow to represent the lemon flavor. If you like, use a few drops of yellow food coloring to give it that color.
Preparation includes wrapping paper around and above the bowl so that after the souffle sets, when you remove the paper, the souffle remains above the bowl.
COLD LEMON SOUFFLE
1 envelope gelatin
2 tablespoons water
1/3 cup lemon juice
1 cup sugar
Zest of one lemon
7-8 egg whites
1 cup heavy whipping cream
In a small pan over medium-low heat, dissolve the gelatin in the water and stir until melted. Add the lemon juice, sugar and lemon zest. Chill until syrupy. Beat the egg whites until stiff. Fold into the lemon mixture. Beat the heavy cream and fold in. Pour into a souffle dish that has a wax-paper or foil band around the top. Pour the souffle in and smooth the top. Refrigerate overnight.
Makes 8 servings.
NONFAT COLD LEMON SOUFFLE
1 envelope unflavored gelatin
2 tablespoons cold water
6-7 egg whites (1 cup)
1/2 cup fresh lemon juice
3/4 cup sugar
Zest of one lemon
8 ounces frozen fat-free whipped topping, thawed
1. Prepare a small souffle dish (1 liter or 41/2 cups) or other straight-sided serving bowl by wrapping a piece of foil or wax paper firmly around the top, at least 3 inches above the top, and taping it. Set aside.
2. In a small plastic or glass bowl, soften the gelatin in the water, then place the bowl in the microwave for 15 seconds to melt it. Set aside.
3. Beat the egg whites in a glass or stainless-steel bowl until they reach stiff peaks.
4. Mix the lemon juice, sugar, lemon zest and gelatin (add the food coloring). If the gelatin has firmed up, remelt it in the microwave. Stir together until the sugar dissolves and it begins to thicken and looks like raw egg whites.
5. Fold the beaten egg whites into the gelatin mixture. Then fold the whipped topping in. Try not to deflate by overmixing. Place in the prepared bowl and smooth the top. Place in the refrigerator to chill for at least 3 hours. Gently remove the paper to serve.
Makes 8 servings.
Each serving contains approximately: Original Recipe: 220 calories; 11 gm fat; 41 mg cholesterol; 63 mg sodium; 27 gm carbohydrates; 5 gm protein; trace of fiber. Revised Recipe: 130 calories; 0 gm fat; 0 mg cholesterol; 62 mg sodium; 28 gm carbohydrates; 4 gm protein; 0 gm fiber.
Cook It Light
Deseret News
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (59 cents), self-addressed envelope.
© King Features Syndicate Inc.