Ingredient:
3 tbsp cold water
15 g (1/2 oz) powdered gelatin
3 large eggs, separated
250 g (8 oz) caster sugar
Grated zest and juice of 3 lemons
300 ml (1/2 pint) double or whipping cream, whipped until thick
Decoration
30 g (1 oz) nibbed almonds, lightly toasted
150 ml (1/4 pint) double or whipping cream, whipped until stiff
1 Litre (1 ¾ Pint) soufflé Dish
Method:
Prepare the soufflé dish: tie a band of double thickness greaseproof paper or foil around the outside so that it stands about 5 cm (2 in) above the top of the dish.
Put the water into a small bowl and sprinkle the gelatin over the top. Leave for about 10 minutes until it becomes spongy. Stand in a pan of hot water and heat until dissolved.
Put the egg yolks and sugar into a heatproof bowl and put over a pan of gently simmering water. Do not let the bottom of the bowl touch the water. Using an electric hand-held mixer, whisk together. Add the lemon zest and juice and whisk at full speed until the mixture is pale and thick.
Fold the whipped cream into the lemon mixture, then fold in the dissolved gelatin.
In a separate large bowl, whisk the egg whites until stiff but not dry. Fold into the lemon mixture, and carefully pour into the prepared soufflé dish. Level the surface, then chill for about 4 hours until set.
Carefully remove the paper collar. Decorate the outside edge of the soufflé with the lightly toasted almonds and sprinkle some in the middle. Pipe the cream around the edge of the soufflé, and serve chilled.
3 tbsp cold water
15 g (1/2 oz) powdered gelatin
3 large eggs, separated
250 g (8 oz) caster sugar
Grated zest and juice of 3 lemons
300 ml (1/2 pint) double or whipping cream, whipped until thick
Decoration
30 g (1 oz) nibbed almonds, lightly toasted
150 ml (1/4 pint) double or whipping cream, whipped until stiff
1 Litre (1 ¾ Pint) soufflé Dish
Method:
Prepare the soufflé dish: tie a band of double thickness greaseproof paper or foil around the outside so that it stands about 5 cm (2 in) above the top of the dish.
Put the water into a small bowl and sprinkle the gelatin over the top. Leave for about 10 minutes until it becomes spongy. Stand in a pan of hot water and heat until dissolved.
Put the egg yolks and sugar into a heatproof bowl and put over a pan of gently simmering water. Do not let the bottom of the bowl touch the water. Using an electric hand-held mixer, whisk together. Add the lemon zest and juice and whisk at full speed until the mixture is pale and thick.
Fold the whipped cream into the lemon mixture, then fold in the dissolved gelatin.
In a separate large bowl, whisk the egg whites until stiff but not dry. Fold into the lemon mixture, and carefully pour into the prepared soufflé dish. Level the surface, then chill for about 4 hours until set.
Carefully remove the paper collar. Decorate the outside edge of the soufflé with the lightly toasted almonds and sprinkle some in the middle. Pipe the cream around the edge of the soufflé, and serve chilled.
