Cold Fruit Souffle

Recipe Ingredients

1		Unflavored gelatin
2 tablespoons	30ml	Lemon juice
6		Egg yolks
1/3 cup	78ml	Honey
1 cup	237ml	Pureed fruit
		(strawberries, raspberries, peaches,
		Apricots or any seasonal fruit)
2 tablespoons	30ml	Grand Marnier liqueur
6		Egg whites - beaten stiff
1 cup	237ml	Heavy cream - whipped
		Garnish
		Fresh fruits
		Mint sprigs

Recipe Instructions

Prepare 1-quart souffle dish with collar. Soften gelatin in lemon juice.

In the top of a double boiler, beat egg yolks and honey until smooth and thick. Place over hot water, add softened gelatin, and continue to beat.

Add fruit puree and liqueur and stir until mixture thickens. Cool.

Fold in egg whites, then whipped cream. Spoon into prepared souffle dish and chill for at least four hours. When ready to serve, remove collar and garnish with fruit.

This recipe yields 4 to 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9723 broadcast 10-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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