1/4 c Water; cold
1 pk Unflavored gelatin
1/2 c Fresh lemon juice
1 1/2 c Sugar
3 Eggs; separated
1 ts Vanilla
2 c Heavy cream
Put water in bowl of food processor, sprinkle gelatin over water and
soak 10 minutes. Heat lemon juice, turn on processor, add lemon
juice, and turn off. Add sugar, egg yolks and vanilla; process 5
minutes. Scrape sides; let mixture cool. Whip cream; fold into lemon
mixture. Beat egg white until stiff but not dry. Fold into mixture.
Pile into 1-quart souffle dish with a waxed paper collar held on with
masking tape. Smooth top. Refrigerate at least 4 hours or overnight.
To serve, carefully remove collar, decorate with Whipped cream
rosettes around edge of top and in center. Garnish with a twisted
lemon slice and mint leaves if desired.
