Lemon Souffle

Directions

1. 1
   Beat egg yolks with sugar; add lemon juice and lemon rind slowly until blended.
2. 2
   Beat egg whites until stiff but not dry with cream of tartar.
3. 3
   Beat whipping cream until peaks form but not stiff.
4. 4
   Add whipped cream to yolk mixture.
5. 5
   Put gelatine into water and let soften for a few minutes.
6. 6
   Heat until liquid, then cool slightly.
7. 7
   Mix gelatine into cream-egg mixture; stir until thickened.
8. 8
   Add beaten egg whites and fold gently.
9. 9
   Chill until firm. Serve with raspberry sauce.