Cold Lemon Souffle

My mother used to make this dessert in the summertime when I was young. We loved it. It's so refreshing, and tastes and feels so cool and light. Cool, yes. Light, no. Heavy cream and eggs? Just don't tell anyone.

Cold Lemon Souffle
(Souffle Au Citron)

5 eggs
1 ½ cups sugar
¾ cup lemon juice
zest of three large lemons (reserve lemon slices for garnish)
2 envelopes unflavored gelatin
½ cup water
1 tsp sugar
2 cups heavy cream, partially whipped
1/8 tsp cream of tartar
pinch salt

Separate eggs. Beat yolks with sugar. Gradually add lemon juice. Beat until thick. Set aside. Sprinkle gelatin over ½ cup water. Add 1 tsp. sugar and stir over low heat until dissolved. Cool. Add to lemon mixture, combining thoroughly. Fold in partially whipped cream. Set aside. Beat egg whites with salt and cream of tartar until stiff peaks form. Fold into lemon mixture. Put in prepared soufflé dish and chill.

To prepare dish: Butter the inside of a 1 ½ quart soufflé dish (or any glass bowl). Put some granulated sugar into the dish and toss it around as you would to flour a pan. Tie a “collar” of oiled and sugared waxed paper around dish to extend the sides. This creates the effect of a soufflé that has risen above the rim of the dish. Or, use a larger dish and skip the collar.

Garnish the top with fresh mint leaves and lemon slices.