1/2 pint double cream or 1/2 pint non-fat non-dairy creamer
Serving Size: 1 (130) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 161 g48 %
Total Fat 17.9 g27 %
Saturated Fat 10.2 g50 %
Cholesterol 178.3 mg
Sodium 63.2 mg
Dietary Fiber 0.5 g2 %
Sugars 38.4 g153 %
Protein 5.2 g
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.