“This recipe appeared in the Sterling Collection which is a compilation of favorite recipes gleaned from a number of cookbooks produced by the Memphis Junior League chapter. This souffle, also, appeared in an anthology of best Junior League recipes in the country, so it’s a keeper for sure. Note: This souffle is chilled and held in place with a bit of gelatin, which means the hostess doesn’t have to rush the quivering creation to the table before it collapses. Chill time not included.”
1 (1/4 ounce) envelope unflavored gelatin
1⁄4 cupcold water
5 largeeggs, separated
2 teaspoons grated lemon zest
3⁄4 cup fresh juice (from about 5 lemons)
1 1⁄2 cupsgranulated sugar, divided
1 cupheavy cream
1⁄2 cupgranulated sugar
1 teaspoon grated lemon zest
3 tablespoons fresh juice, and more zest for topping (optional)
2 tablespoonssalted butter
1⁄2 cupdry white wine
Prepare the Souffles: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.
Combine egg yolks, lemon zest, lemon juice, and 3⁄4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat, and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler.
Combine egg whites and remaining 3⁄4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium bowl, and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes.
Beat cream with electric mixer on high speed until medium peaks form, 3 to 4 minutes.
Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide souffle mixture evenly among 8 (8-ounce) ramekins or dessert glasses. Cover and chill 2 hours or overnight.
Prepare the Wine Sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat, and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle Wine Sauce over Souffles, and sprinkle with lemon zest, if desired.
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