Subject: Cold Sherry Souffle
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 18 2001 - 03:35:39 EDT
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F O O D F U N N Y
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Here's another good one from reader Ethelu:
Walter was sitting in the doctor's office for his annual physical
going over a few fine points about his health with his doctor. The
doctor said, "Your blood pressure is a little high, you know Walter,
you need to watch your diet and lose a little weight."
"But doc, I'm losing weight more and more each day."
"Oh really? How are you doing it?" asked the doctor.
"Well, just six weeks ago, I'd eat lunch at 12:00 and have a snack
around 3:00. Just today I had breakfast at 7:30, waited 2 hours, had
a snack at 9:30 then I waited an hour and a half and ate lunch at
11:00, then I waited 45 minutes and had a snack before coming here"
"And with this regiment you're losing weight?" asked the doctor.
"Yeah," Walter said excitedly. "More meals and less wait!"
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T O D A Y ' S R E C I P E
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I'm basically a meat and potatoes kind of guy in the sense that I
usually choose a second helping of the main course rather than have
dessert. When I do have dessert, even on such an auspicious occasion
as my birthday, I prefer it to be light, and this recipe is my idea of
the perfect birthday "cake."
Cold Sherry Souffle
Please note: This recipe calls for uncooked eggs. If salmonella
contamination is a concern in your area, please use pasteurized eggs
or egg substitute.
2 envelopes (2 Tbs, 30 ml) unflavored gelatin
1/2 cup (125 ml) cold water
1 1/2 cups (375 ml) sweet sherry
6 eggs, separated
3/4 cup (185 ml) sugar
1 Tbs (15 ml) lemon juice
1 1/2 cups (375 ml) heavy cream, plus additional for garnish
Lady fingers, or pound cake cut into strips
Soften the gelatin in the cold water for 5 minutes. Place over
boiling water and stir until dissolved. Remove from the heat and stir
in the sherry. Chill for 30 minutes, until the mixture begins to
thicken. Meanwhile, beat the egg whites until foamy. Add 1/2 cup
(125 ml) of the sugar gradually, beating until the egg whites are
stiff. Beat in the lemon juice and set aside. Beat the egg yolks and
the remaining 1/4 cup (60 ml) sugar until the mixture is thick and
lemon colored. Add the gelatin mixture to the egg yolks gradually,
beating until thick and light. Fold the egg whites into the yolk
mixture. Whip the cream until light and fold into the egg mixture.
Line a 7-inch (18 cm) souffle dish with lady fingers or slices of
pound cake. Form a collar around the top of the souffle dish with
waxed paper. Pour the egg mixture into the souffle dish and chill
until firm, at least 3 hours. Serve with additional whipped cream if
desired. Serves 6 to 8.
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