Chilled Lemon Souffle(atk)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 cup lemon juice (from 2 or 3 lemons)
• 2 1/2 teaspoons lemon zest
• 1 (1/4 ounce) packet unflavored gelatin
• 1 cup whole milk
• 3/4 cup sugar
• 5 large egg whites, at room temperature
• 2 egg yolks, at room temperature
• 1/4 teaspoon cornstarch
• 1 pinch cream of tartar
• 3/4 cup heavy cream

Recipe

• 1 place the lemon juice in a small nonreactive bowl; sprinkle the gelatin over. set aside. make an ice water bath for next step.
• 2 heat the milk and 1/2 cup sugar in a medium saucepan over medium-low heat, stirring occasionally, until steaming and the sugar is dissolved, about 5 minutes. meanwhile, whisk together the yolks, 2 tablespoons sugar, and cornstarch in a medium bowl until pale yellow and thickened. whisking constantly, gradually add the hot milk to the yolks. return the milk-egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until the foam has dissipated to a thin layer and the mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. pour the mixture through a mesh sieve and into a medium bowl; stir in the lemon juice mixture and zest. set the bowl with the custard in a large bowl of ice water; stir occasionally to cool.
• 3 while the custard mixture is chilling, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. increase the speed to medium-high; gradually add the remaining 2 tablespoons sugar and continue to beat until glossy and the whites hold soft peaks when the beater is lifted, about 2 minutes longer. do not over beat. remove the bowl containing the custard mixture from the ice water bath; gently whisk in about one third of the egg whites, then fold in the remaining whites with a large rubber spatula until almost no streaks remain.
• 4 in the same mixer bowl (washing is not necessary), using the whisk attachment, beat the cream on medium-high speed until soft peaks form when the beater is lifted, 2 to 3 minutes. fold the cream into the custard and egg- mixture until no streaks remain.
• 5 pour into the prepared souffle dish (see note) or bowl. chill until set but not stiff, about 1 1/2 hours; remove the foil collar, if using, and serve, garnishing if desired.