Cold Lemon Soufflé

By Aunt Nancy

2T cornstarch

1/2c cold water

3 eggs, separated

1 cup sugar

1T vanilla

1/3c fresh lemon juice

Zest from one lemon

2 cups heavy cream

1 prepared Angel Food Cake, cut into cubes

Prepared whipped cream

Mixed fruit cut up for garnish: strawberries, blueberries, kiwi, etc.

Mix corn starch and cold water, and set aside. Beat egg yokes and sugar with hand mixer until pale and fluffy. Add vanilla, lemon juice and rind. Stir in cornstarch and water mix, and refrigerate. In separate bowls, beat whites with hand mixer until stiff and peaked; beat cream with hand mixer until stiff and peaked. Fold whites and cream into lemon mixture.  Layer lemon mixture with Angel Food Cake cubes in lightly sprayed tall, clear glass bowl. Finish with lemon mixture.  Refrigerate covered for 4 hours to overnight. Top with whipped cream and fruit when ready to serve. Great dessert after fish, or Rock Cornish Hens.

photo: Flash meditating in the Himalayas