Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Souffle Milanaise (Cold Lemon Souffle) Recipe
    Lost? Site Map

    Souffle Milanaise (Cold Lemon Souffle)

    Souffle Milanaise (Cold Lemon Souffle). Photo by KateL

    1/2 Photos of Souffle Milanaise (Cold Lemon Souffle)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 25 mins

    25 mins

    8 hrs

    Noo's Note:

    Another recipe that I learnt to make at college and has served me well over the years. It's really simple and very effective. Cook time is approx chill time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Prepare a souffle dish (or individual dishes or glasses) by tying a wide strip of oiled greaseproof paper around the outside top edge with string so that it extends about 1-1 1/2 inches above the top of the dish.
    2. 2
      Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice into a bowl.
    3. 3
      Add the zest, egg yolks and sugar to the lemon juice and whisk over a pan of hot water until the mixture thickens and turns a very light colour.
    4. 4
      Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.
    5. 5
      Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites.
    6. 6
      Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream, then repeat with the egg whites.
    7. 7
      Pour into the prepared dish/glasses so that the mixture comes above the level of the dish and into the paper collar; chill in the fridge to set.
    8. 8
      When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.

    Browse Our Top Gelatin Recipes

    Ratings & Reviews:

    • on January 05, 2014


      Please review your recipe directions. In Step 2, I put the lemon juice (from 1 Meyer lemon for half a recipe) in a bowl. It was never mentioned again. I realized the problem when I heated up the dissolved gelatin (in the U.S., gelatin sheets are not readily available, but when the directions asked that I soak the gelatin in cold water, I used 1/4 cup cold water for 1/4 oz. Knox unflavored gelatin powder [1 envelope] for half a recipe) in the microwave for 30 seconds for Step 4. Realizing my dilemma, I added the gelatin mixture to the lemon juice and then added that to the double boiler egg yolk-zest-confectioners sugar mixture, which I removed from the heat and began whisking. In Step 5, I opted to beat the egg whites first with clean beaters and then the cream. The "3/4 stiff" didn't translate well for me, so I went for soft peaks. I don't know if my lemon juice dilemma affected the rest of the recipe. My half recipe resulted in 2 small soufflé cups and 1/2 a small custard cup. (For the souffle collars, I taped wax paper around the cups.) Photo to follow of the soufflé ramekins. I expected a wow flavor, but I think the missing directions impacted my enjoyment. Made for Rookie Recipe Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Souffle Milanaise (Cold Lemon Souffle)

    Serving Size: 1 (130 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 336.4
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 10.1 g
    Cholesterol 178.3 mg
    Sodium 63.1 mg
    Total Carbohydrate 40.9 g
    Dietary Fiber 0.5 g
    Sugars 38.3 g
    Protein 5.2 g

    The following items or measurements are not included:

    gelatin sheets

    Ideas from


    Over 475,000 Recipes Network of Sites