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Lemon Soufflé Pudding

2 lemons
1/4 cup water
1 envelope unflavored gelatin
3 eggs, separated
2/3 cup fine sugar
1 cup dry white wine
1-1/2 cups heavy cream
1 pint strawberries (optional)

Grate rind of lemons and reserve 1 tablespoon. Squeeze lemons and reserve 1/4 cup juice. Combine water and lemon juice in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Place bowl over hot water until gelatin is dissolved and mixture is clear.

Beat egg yolks with sugar in a medium sized bowl with an electric mixer until the mixture is very thick and light in color. Beat the warm gelatin mixture into the yolk mixture. Add wine gradually while beating constantly. Stir in reserved lemon rind. Chill mixture until it is beginning to set, about 20 minutes.

Beat egg whites with an electric mixer in a small bowl until stiff but not dry. Beat 1 cup of the cream in another small bowl until stiff. Fold egg whites, them cream into yolk mixture until no streaks remain (do not over mix). Turn mixture into a large glass serving bowl. Chill for 4 hours or until set.

Just before serving, hull and slice strawberries and whip remaining 1/2 cup cream. Garnish with whipped cream and serve with strawberries. Serves 6.

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