Prep 30 mins
Cook 3 hrs
The lemon and blackberries are really good together, and the colors look nice together. You could use blueberries or raspberries too. I don't really know why this is called a souffle, it is more like a frozen dessert, not quite ice cream, but similar.
- 1 grated lemon, rind of
- 2 lemons, juice of
- 1 (1/4 ounce) envelope unflavored gelatin
- 5 small eggs, separated
- 3⁄4 cup superfine sugar
- 3 drops vanilla extract
- 1 2⁄3 cups whipping cream
- 3⁄4 cup blackberry
- 2 -3 tablespoons superfine sugar
- Place the lemon juice in a small pan and heat through. Sprinkle on the gelatin and let dissolve or heat further until clear. Let cool.
- Put the lemon rind, egg yolks, sugar and vanilla in a large bowl and whisk until the mixture is very thick, pale and creamy,.
- Whisk the egg whites until stiff and almost peaked. Whip the cream until stiff.
- Stir the gelatin mixture into the yolks, then fold in the whipped cream and then the egg whites. transfer into a 6 cup souffle dish and freeze for about 2 hours.
- To make the blackberry sauce, place the blackberries in a pan with the sugar and cook for 4-6 minutes, until the juices begin to run and all the sugar has dissolved. Press through a sieve to remove the seeds, then chill.
- When the souffle is almost frozen, but still spoonable, scoop or spoon out onto individual plates and serve with blackberry sauce.