Mar 01 2007

Lemon Soufflé

An old fashioned favourite, feather light but fresh and tangy too.

Separate the yolks and whites of three eggs. Beat 175grams of caster sugar into the yolks in a small bowl, add the juice and rind of a lemon. Place the bowl over a pan of gently boiling water and whisk till thick. Make sure the bowl is suspended above the water….if it gets too hot it will cook into a rather awful lemon scrambled egg! If in doubt use a double boiler.

When the mixture is thick and mousse like remove from the heat and whisk a little longer. While it cools cover 12 grams of powdered gelatine in a tablespoon of water in a small pan. Let it “sponge” then dissolve it over gentle heat. Add to egg yolks together. Very gently fold in 400ml of whipped cream and the stiffly whisked egg whites.

Divide the mixture between six small glasses and chill in the ‘fridge till set. Serve with extra cream.

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