Cold Sherry Soufflé

2 envelopes (2 T. ) unflavored gelatin
1/2 C. cold water
1 1/2 C. sweet sherry
6 eggs, separated
3/4 C. sugar
1 T.  lemon juice
1 1/2 C. heavy cream, plus additional for garnish
Lady fingers, or pound cake cut into strips

Soften the gelatin in the cold water for 5 minutes. Place over boiling
water and stir until dissolved. Remove from the heat and stir in the
sherry. Chill for 30 minutes, until the mixture begins to thicken.
Meanwhile, beat the egg whites until foamy. Add 1/2 cup of the sugar
gradually, beating until the egg whites are stiff. Beat in the lemon juice
and set aside. Beat the egg yolks and the remaining 1/4 cup sugar
until the mixture is thick and lemon colored. Add the gelatin mixture to
the egg yolks gradually, beating until thick and light. Fold the egg 
whites into the yolk mixture. Whip the cream until light and fold into the
egg mixture. Line a 7" soufflé dish with lady fingers or slices of pound
cake. Form a collar around the top of the soufflé dish with waxed
paper. Pour the egg mixture into the soufflé dish and chill until firm, at
least 3 hours. Serve with additional whipped cream if desired.

Serves 6 to 8.

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