10 eggs, separated
2 c. sugar
Grated peel of 4 lemons
1 c. lemon juice
1/4 tsp. salt
2 tbsp. (2 envelopes unflavored gelatin)
1/2 c. light or dark rum
3 c. heavy cream
2 tbsp. confectioners sugar
1/2 c. ground almonds
Candied violets (available in gourmet shops)

In an electric mixer beat egg yolks until light and fluffy. Gradually add 1 cup of sugar and continue beating until mixture will form the ribbon - that is until some of it will fall from the beaters and look like a ribbon on the surface of the rest. Add the grated lemon peel, lemon juice, and salt. Use a small hand grater on the lemons. Grate off just the thin yellow layer of peel. Blend thoroughly, then transfer the mixture to a heavy pan and stir it over low heat constantly until it thickens enough to coat the back of a spoon. The mixture must not curdle, if it seems to be getting too hot, take the pan off heat for 1 or 2 seconds. Sprinkle the gelatin over rum to soften it, then stir the rum-gelatin mixture into the egg and lemon mixture. Stir until the gelatin is completely dissolved then remove mixture from heat. Pour it into a large bowl and let it cool, stirring occasionally. In another bowl and with clean beaters, beat egg whites until foamy. Gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, and beat until the mixture looks like marshmallow. In a chilled bowl, beat 2 cups of heavy cream until it mounds nicely but isn't stiff. Fold egg white mixture into the egg and lemon mixture thoroughly. Then fold in the whipped cream. Pour the mixture into an 8 cup souffle dish and put in a refrigerator to set for at least 3 hours, or freeze it. Before serving whip the remaining 1 cup of cream with confectioners sugar until stiff, then put it into a pastry bag fitted with a star tube. Decorate with ground nuts and pipe rosettes of whipped cream around the top of the souffle and put a candied violet on each. Makes 12 to 14 servings.