Cold Liqueur Souffle

Directions

1. 1
   Put the gelatin in the water to soak in the top of a double boiler.
2. 2
   Beat the egg yolks until light, adding the sugar little by little until you get thick mixture.
3. 3
   Add the cognac, sherry, lemon juice, and Chartreuse and beat in thoroughly until well blended.
4. 4
   Melt the gelatin over hot water until it is thoroughly dissolved and add it to the egg yolk-liqueurs mixture, beating it in until thoroughly mixed.
5. 5
   Butter lightly and sprinkle with sugar a 2 quart high sided souffle dish.
6. 6
   Double a strip of wax paper and butter it, then tie it firmly around the top of the souffle dish, buttered side inside, so that it will stand up about 2 inches above the top edge of the dish.
7. 7
   Beat the egg whites until stiff but not dry.
8. 8
   Fold these alternatively into the mixture with the whipped cream and then pour this mixture into the prepared souffle dish.
9. 9
   Place this in your refrigerator and let is stand for at least 5 hours, or better overnight.
10. 10
    When ready to serve remove the wax paper strip carefully so as not to break the souffle.