Trunks Beach Couture Guide to Summer: Day 2 Summer Entertaining.

Today Co-Owner of Trunks Beach Couture, Kathy Long, will be showing us how she sets a summer table. We asked her to throw together a festive tablescape and share one of her favorite hot weather recipes!

 Kathy uses the TBC Beach Sheet for everything……picnics, beach time, covering up napping grandchildren and as a table cloth! Here she is using the periwinkle version of our beach sheet available at trunksbeachcouture.com.

Kathy is wearing the Trunks Beach Couture Key Hole Tunic. Other colors available at trunksbeachcouture.com

 

Here is one of Kathy’s favorite summer recipes. Hope you enjoy her Lemon Soufflé!

Cold Lemon Soufflé
Serves 6

Prep time: 45 minutes
Chilling time: 4 hours

1 envelope unflavored gelatin
1/4 cup cold water
5 egg yolks
3/4 cup lemon juice
2 teaspoons grated lemon rind
3/4 cup Splenda (or other sugar substitute)
5 egg whites
3/4 cup Splenda (or other sugar substitute)
1 cup whipping cream
1 10-ounce package frozen raspberries
Fresh raspberries for garnish

Sprinkle gelatin over water. Set aside.
Combine egg yolks, lemon juice, lemon rind and 3/4 cup sugar in the top of a double boiler.
Cook mixture over simmering water for 20 minutes.

Remove custard from heat and stir in gelatin.
Put custard in refrigerator or freezer to cool, about 15 minutes.
When custard is cool, beat egg whites until they hold their peaks.
Gradually add 3/4 cup Splenda.
Whip cream until stiff.
Fold together whipped cream, egg whites and lemon mixture.
Pour into 2-quart dish or 6 individual servings. Cover and chill.

Purée raspberries in a blender and spoon over soufflé, when serving.  Garnish with fresh raspberries.

Adapted from the Jr. League Cookbook: Jacksonville  & Company : Junior League of Jacksonville, Florida, Inc.