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2 envelopes unflavored gelatin
1/2 cup cold water
1 3/4 cup sugar
1/4 tsp salt
10 extra large eggs
1 cup whipping cream
1 cup Lemon juice
1 tbsp lemon peel
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Fit a 1 1/2 qt souffle dish snugly with a waxed paper collar. cut a
lemon into thin slices then cut slices in half and arrange around rim
of dish next to collar. Soften two envelopes unflavored gelatin in
1/2 cold water in a saucepan. Add 1 cup sugar, 1/4 tsp salt 10 extra
large egg yolks, 1 cup lemon juice and 1 tbsp lemon peel. Cook over
moderate heat while stirring until thick and mixture just reaches a
simmer, do not boil. pour into bowl and chill until it starts to
thicken stirring occasionally. Whip 1 cup heavy cream. Beat 10 egg
whites to soft peaks, then gradually add 3/4 cup sugar and beat until
stiff. Fold cream and egg whites into lemon mixture and pour into
prepared dish. Chill several hours. Remove waxed paper collar. Serve
with sweetened, fresh raspberry puree. serves 8-10
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