envelope unflavored gelatin
6 ounces lemon juice
1 1/2 cups
16 ounces angel food cake
1 cup heavy cream
gelatin in lemon juice. Let stand for 5 minutes. Beat egg yolks until thick and
lemon colored. Combine egg yolks, half of the sugar and gelatin mixture in a
saucepan. Cook over low heat and stir to thicken. Set aside to cool.
egg whites to form soft peaks. Add remaining sugar and continue to beat until
peaks are stiff and glossy.
Fold lemon mixture into egg whites. Whip the
cream until medium stiff. Fold gently into lemon mixture.
Cut angel food
cake into 1" pieces and fold into lemon dessert. Spoon into serving dish and
chill to set.