1 tbsp. plain gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
Grated rind of 2 lemons and their juice
1 c. heavy cream, beaten stiff
Extra, sweetened whipped cream

Make this souffle a day ahead. Soften gelatin in cold water. Beat egg yolks with sugar until light colored and thick. Beat in lemon rind and juice. Beat egg whites until stiff but not dry. Dissolve gelatin by putting cup in pan of simmering water. Fold it into the lemon mixture. Fold in egg whites and whipped cream. Pour souffle into serving dish and refrigerate overnight. Before serving, spread extra, sweetened whipped cream on top; can arrange candied violets or rosettes decoratively on top.