Instructions: Prepare 1-quart souffle dish with collar. Soften gelatin in lemon juice. In the top of a double boiler, beat egg yolks and honey until smooth and thick. Place over hot water, add softened gelatin, and continue to beat.

Add fruit puree and liqueur and stir until mixture thickens. Cool.

Fold in egg whites, then whipped cream. Spoon into prepared souffle dish and chill for at least four hours. When ready to serve, remove collar and garnish with fruit.

Yield: 4-6 servings.

NOTES :
*strawberries, raspberries, peaches, apricots or any seasonal fruit

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