Cold Lemon Souffles with Wine Sauce
Submitted by Southern Living on Mar 09, 2018

Soufflés have always been an expression of elegant entertaining, but this one 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. A Sterling Collection is a compilation of favorite recipes gleaned from a number of cookbooks produced by the Memphis Junior League chapter. This soufflé also appeared in an anthology of best Junior League recipes in the country, so it’s a keeper for sure.

Servings:
8

Complexity:   
Medium

Total Time:
3 Hours 15 Mins

Ingredients:
Cold Lemon Souffles with Wine Sauce

1 (1/4-oz.) envelope unflavored gelatin
1/4 C cold water
5 large eggs, separated
2 tsp. grated lemon zest plus 3/4 C fresh juice( from about 5 lemons)
1 1/2 C granulated sugar, divided
1 C heavy cream


Wine Sauce

1/2 C granulated sugar
1 Tbsp. cornstarch
12 C water
1 tsp. grated lemon zest plus 3Tbsp.fresh lemon juice ( from 1 lemon) and more zest for topping, optional
2 Tbsp. salted butter
1/2 C dry white wine

Directions:
1. Prepare the Souffles. Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.

2. C,ombine egg yolks, lemon zest, lemon juice, and 3/4 C 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.

3. Combine egg whites and remaining 3/4 C 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.

4. Beat cream with electric mixer on high speed until medium peaks form, 3 to 4 minutes.

5. Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide Souffle
mixture evenly among 8 (8ounce) ramekins or dessert glasses. Cover and chill 2 hours or overnight.

6. 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 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, and sprinkle with lemon zest, if desired.