Happy Eats!

An intensely cool, lemony, creamy, low-sugar (and low carb) dessert that’s perfect for summer entertaining. It’s refreshing and not too sweet, just right after a big meal full of intense flavors. This recipe may sound like a lot of work, but you’ll see it’s just mixing up two concotions, then combining them and pouring them into a mold. There’s no special techniques involved, except for maybe unmolding the finished product. And if push comes to shove, you don’t absolutely have to unmold it, though a molded dessert makes for a very pretty and impressive presentation!

• Grated peel from 1 medium lemon
• Juice from 2 medium lemons
• 4 tablespoons cold water
• 1 tablespoon plus 1 teaspoon unflavored gelatin
• 2 whole eggs
• 2 egg yolks
• 5 tablespoons sugar
• 2 tablespoons whipped heavy cream

Oil a 2-cup mold. A rigid mold works best, but most cooks don’t have one. A glass mixing bowl with sloping sides will work in a pinch, but it won’t be very fancy. The new silicone molds by Silicone Zone work wonderfully, but be sure to put the mold on a plate before you fill it so it’s stable. Place a small saucepan of water on the stove over medium heat - you’ll need this later.

Combine the lemon juice and cold water in a small non-reactive bowl (glass or stainless steel). Sprinkle the gelatin onto the water and juice mixture and set aside.

Next, place the whole eggs, egg yolks, and sugar in a medium bowl, then beat with a good electric hand mixer on medium speed until the mixture triples in volume. The mixture has to be fluffy. Power counts, so use a good strong handheld mixer like my favorite Kitchen Aid. Set this mixture aside.

Now set the bowl of gelatin mixture over the pan of hot water. Stir with a fork or spoon until the gelatin is fully dissolved. Don’t let it get too hot, just keep it over the heat to dissolve the gelatin.

Now you mix it all together: Gently mix the gelatin concotion slowly into the egg mixture. Stir in the lemon rind and whipped cream. Then pour everything into the mold. Stir the mixture around inside the mold using a small rubber spatula.

Put the mold into the refrigerator (don’t cover it). After it chills for 30 minutes, stir with the spatula once more. Then chill until set, about 3 to 4 hours.

Presentation: You may need an extra pair of hands for this, so enlist the guest with the largest and most steady hands! If you’re using a silcone mold, it should slide out easily. Just put a plate on top, hold on tight to both plates, and flip over. Gorgeous!

Use the same method if you used a rigid mold or a bowl. It should still come out easily if you oiled it well. But on the off chance it sticks, fill the sink or a very large bowl with hot, almost boiling water, then dip the mold into it for a few seconds (I count to 10). The heat should soften the outer layer of gelatin just enough to allow the souffle to slip out.

But if you happen to be very, very unlucky and that souffle just won’t budge, don’t despair. Just slice it right in the mold (be careful if you’re using silicone!), place on your prettiest individual dessert dishes, and garnish.

Garnishes: Sliced kiwi fruit. Fresh blueberries. Fresh raspberries. Or for a really gourmet treat, try paper-thin slices of lemon, sprinkled with sugar or your favorite sweetener.