Cold Sherry Soufflé

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             FOOD FUNNY
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Here's a good one from Andrea Davis of Garland, Texas:

At a yard sale one day I saw a box marked "Electronic cat and dog caller
-- guaranteed to work." When I looked inside I was amused to see an electric can opener.

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             TODAY'S RECIPE
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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 Soufflé

Please note: This recipe calls for uncooked eggs. If salmonella contamination is a concern to you, please use pasteurized eggs.

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) soufflé dish
with lady fingers or slices of pound cake. Form a collar around the top
of the soufflé dish with waxed paper. Pour the soufflé mixture into the
soufflé dish and chill until firm, at least 3 hours. Serve with
additional whipped cream if desired.
Serves 6 to 8.
Received on Sun Jun 28 19:03:26 2009