Cold lemon soufflé

Cold lemon soufflé

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
3 eggs, separated
170g caster sugar
2 small lemons, zested and juiced
2 teaspoons powdered gelatine
3 tablespoons water
190ml cream, lightly whipped
cream, whipped, to decorate
flaked almonds, toasted, to decorate

Method

  1. Prepare a 1.25 litre soufflé dish with a strip of foil or baking paper. If a smooth effect is desired for the sides of the soufflé, brush one side of strip with melted butter. Tie strip around dish, buttered side in, so that it stands like a collar above edge.
  2. Beat egg yolks in a large heatproof bowl, adding sugar gradually until the mixture is thick and a pale lemon colour. Add lemon zest and juice, which should be strained first. Whisk over simmering water until thick and light. Remove from heat and whisk for a few minutes longer.
  3. Soften gelatine in water, then dissolve over simmering water. Add to egg yolk mixture. Fold cream into mixture and then stiffly beaten egg whites.
  4. Spoon into the prepared soufflé dish and chill until set. Run a heated knife round between 2 layers of paper collar and peel off collar carefully. Decorate with cream and press toasted flaked almonds around sides.
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