Lemon Souffle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large eggs
  • 450
    ml whipping cream, whipped
  • 15
    g gelatin, soaked in
  • 3
    tablespoons water (if you can ind alternative the please use gelatin is not one of my favorite ingredients)
  • chopped almonds, toasted to decorate
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DIRECTIONS

  • tie band of double grease proof paper around a 15cm(6inch) a soufle dish to stand 5cm(2inch) above the rim; oil inside of paper.
  • place the egg yolks, sugar and lemon rind in a bowl and mix.
  • heat the lemon juice on small pan and pour over egg mixture.
  • whisk using an electric beater till thick then fold in 2/3 of cream.
  • stir the soaked gelatin in a bowl over a pan of simmer water until dissolved add to the souffle and stir carefully till begins to set.
  • whisk the egg whites till thick then fold into the mixture. pour into the prepared dish then leave until set.
  • remove the paper carefully and press the nuts around the side.
  • spread some of the remaining cream over the top and pipe cream around the edge.
  • chill before serving.
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