Recipe by Noo
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.
Top Review by KateL
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.
- 1⁄2 ounce gelatin sheets
- 2 lemons
- 4 eggs, separated
- 8 ounces caster sugar
- 1⁄2 pint whipping cream or 1⁄2 pint double cream or 1⁄2 pint non-fat non-dairy creamer
Directions See How It's Made
- 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.
- Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice into a bowl.
- 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.
- Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.
- Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites.
- Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream, then repeat with the egg whites.
- 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.
- When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.