Chilled Lemon Soufflé

1. Place lemon juice in small bowl; sprinkle gelatin over top and set aside.
2. Heat milk and 1⁄2 cup sugar in medium saucepan over medium-low heat, stirring occasionally, until steaming and sugar is dissolved, about 5 minutes. Meanwhile, whisk egg yolks, 2 tablespoons sugar, and cornstarch in medium bowl until pale yellow and thickened. Whisking constantly, gradually add hot milk mixture to yolks. Return milk-egg mixture to saucepan and cook, stirring constantly, over medium-low heat until mixture thickens to consistency of heavy cream and registers 185 degrees, about 4 minutes. Pour mixture through fine-mesh strainer into bowl; stir in lemon juice mixture and zest. Set bowl with custard over large bowl of ice water; stir occasionally to cool.
3. While custard cools, use stand mixer fitted with whisk to whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 2 tablespoons sugar and whip until glossy, soft peaks form, 1 to 2 minutes. (Do not overwhip.) Remove custard from ice-water bath; gently whisk in one-third of egg whites, then fold in remaining whites with rubber spatula until almost no white streaks remain.
4. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Fold whipped cream into custard until no white streaks remain.
5. Pour custard into 1-quart soufflé dish fitted with aluminum foil collar or 1-1⁄2-quart soufflé dish. Chill until set but not stiff, about 1-1⁄2 hours; remove foil collar, if using, and serve.

To make this lemon soufflé “soufflé” over the rim of the dish, use a 1-quart soufflé dish and attach a foil collar; to make the collar, secure a strip of foil that has been sprayed with vegetable oil spray around the soufflé dish so it extends 2 inches above the rim (do this before the dish has been filled). Tape the foil collar to the dish to prevent it from slipping. For those less concerned about appearance, this dessert can be served from any 1-1⁄2-quart serving bowl. For the best texture, serve the soufflé after 1-1⁄2 hours of chilling. It may be chilled for up to 6 hours; though the texture will stiffen slightly. The soufflé can be garnished with fresh mint, raspberries, confectioners’ sugar, or finely chopped pistachios.

CHILLED LEMON SOUFFLÉ WITH WHITE CHOCOLATE
Add 2 ounces chopped white chocolate to warm custard before adding lemon juice mixture and zest. Stir until melted and fully incorporated.