Chilled Lemon Souffle with Raspberry Coulis

• 1/2 envelope (1/2 Tbs, 8ml) unflavored gelatin
• 2 Tbs (30 ml) cold water
• 2 eggs, separated
• 1/4 cup (60 ml) fresh lemon juice
• 1/2 cup (125 ml) sugar
• 1 Tbs (15 ml) grated lemon rind
• 1/2 cup (125 ml) heavy cream
• Raspberry coulis (see recipe below)


Raspberry Coulis
• 1 cup (250 ml) fresh raspberries
• 1/4 cup (60 ml) sugar
• 2 Tbs (30 ml) Grand Marnier or liqueur of your choice (optional)

Lightly butter a 1 quart (1 L) mold. Soften the gelatin in the cold water. Beat the egg yolks in a small pan held over a pot of simmering water until smooth. Stir in the lemon juice, sugar, and lemon rind and cook slowly, stirring constantly, until opaque and slightly thickened. Stir in the gelatin and remove from the heat and set pan into a large bowl filled with ice. Stir frequently until cool. In a separate bowl, whip the cream until light and fold in the lemon mixture. Whip the egg whites until stiff and fold into the lemon mixture. Pour into the mold and refrigerate for at least 4 hours. Remove from mold and place individual portions on plates, and serve with raspberry coulis. Serves 4 to 6.

Raspberry Coulis
Rinse the raspberries. Combine all the ingredients in a food processor or electric blender and process until pureed. Strain through a fine strainer. Makes about 1 cup (250 ml).

Adapted from Cooking with Colorado's Greatest Chefs, Westcliffe Publishers, Inc., 1995