Lemon Souffle
This tangy citrus dessert combines the zing of lemon with the creamy richness of double cream to create a light and delicate soufflé. The fluffy texture is achieved by folding whipped cream and beaten egg whites into a lemon-infused mixture, which is then set to perfection in the fridge. Finished with a flourish of chopped nuts and halved green grapes, this lemon soufflé is a refreshing treat that delights both the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 1/2 oz sachet of gelatine
- 4tbsp very hot water
- 2 Size 3) eggs, seperated
- 7oz caster sugar
- Grated rind of 2 large lemons
- 1/2 pint double cream
- Chopped nut
- 4oz green grapes - to decorate
Instructions
- Lightl grease the dish and secure a piece of greaseproff paper around the 1 1/2pt souffle dish. Make sure it is very tight at the collar so that it stands about 2 inches above the dish
- Prepare the gelatine - put hot water in a basin and sprinkle the gelatine into it. Place over a pan of hot water to dissolve. Once dissolved leave to cool slightly
- Grate the lemon rind and extract the juice
- Whisk egg yolks and sugar together until thick and creamy, add lemon zest and juice, pour in the gelatine mixture, mix gently but thoroughly
- Whisk cream to floppy stage, then whisk egg whites until stiff
- Fold the cream jnot the yolk and gelatine mixture, then fold in the egg whites
- Pour into souffle dish then leave to set in the fridge for about 2 hours
- When ready to serve relaease the greaseproof collar with a palette knifr against the paper
- Decorate the sides with chopped nuts
- Pipe a little whipped cream around the top and finish with grapes cut in half
Yield
Serves 4
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