Lemon Soufflé Recipe |
||
|
You will need..... 3 lemons, grated rind and juice 3 large eggs, separated 5 oz. castor sugar 3 tablespoons cold water
4 level teaspoons powdered gelatin (1/2 oz)
Preparation Time 1/2 pint double
cream
25 minutes For
the decoration:
pistachio nuts, chopped (optional)
whipped cream
Cut a piece
of greaseproof paper long enough to go round the outside of a 1.25 pint
soufflé dish and about 2 inches deeper than dish. Tie this round
outside to form a collar. Put finely
grated lemon rind, juice, egg yolks and sugar in a basin over a pan of
hot water. Whisk until just beginning to thicken. Dissolve gelatin
with water in a small bowl over a pan of simmering water (see Quick Tip
Below). When it has dissolved stir into lemon mixture in a cold place
until just beginning to set. Whisk cream
until it forms soft peaks. Fold into mixture. Whisk egg whites stiffly
and fold into mixture. Turn soufflé into the prepared dish and leave in
a cold place to set. Just before serving remove paper carefully. Pipe a
little cream round the edge and, if liked, decorate the side with
pistachio nuts. Serves 5 -6.
Quick Tip
Using gelatin- always soak powdered gelatin in a little cold water for a
few minutes to allow the gelatin to swell, before dissolving over a pan
of simmering water in a small bowl. |
||