Lemon Souffle

Name: Lemon Souffle
Ingredients: 3 large eggs; 175 g caster sugar; 2 lemons, juice and zest of, grated; 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

7 ingredients

9 steps

Ingredients

3 large eggs
175 g caster sugar
2 lemons, juice and zest of, grated
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

Directions

1

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.
2

place the egg yolks, sugar and lemon rind in a bowl and mix.
3

heat the lemon juice on small pan and pour over egg mixture.
4

whisk using an electric beater till thick then fold in 2/3 of cream.
5

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.
6

whisk the egg whites till thick then fold into the mixture. pour into the prepared dish then leave until set.
7

remove the paper carefully and press the nuts around the side.
8

spread some of the remaining cream over the top and pipe cream around the edge.
9

chill before serving.