- Recipes Home
- Interest Groups
Chiffon Lemon Souffle Recipe
|Lemon juice||6 Tablespoon|
|Powdered sugar||1 Cup (16 tbs)|
|Eggs||4 Large, separate the egg yolk and white of the eggs|
|Water||1⁄4 Cup (4 tbs)|
|Lemon yellow color||3 Drop (Few Drops Required)|
|Vanilla essence||1⁄2 Teaspoon|
|Glace cherries||1⁄2 Cup (8 tbs) (Few Cherries Required)|
|Lemon twists||1 Tablespoon|
|Almonds||12 , crushed roughly|
Serving size: Complete recipe
Calories 2865 Calories from Fat 434
% Daily Value*
Total Fat 46 g70.6%
Saturated Fat 21.2 g106.1%
Trans Fat 0 g
Cholesterol 874.1 mg
Sodium 1081.6 mg45.1%
Total Carbohydrates 548 g182.6%
Dietary Fiber 4.9 g19.5%
Sugars 349.5 g
Protein 62 g124.1%
Vitamin A 34.1% Vitamin C 101.2%
Calcium 105.4% Iron 27.4%
*Based on a 2000 Calorie diet
If you wish you can secure the foil with cello tape instead of a thread.
Beat egg yolks in a steel bowl with the lemon juice and sugar.
Boil a large pan of water.
Remove water from fire.
Place the bowl of egg yolk sugar mixture in hot water and beat with an egg beater or whisk until creamy.
Remove from hot water and beat until cold.
Add gelatine to 1/4 cup water kept in a small pan.
Dissolve gelatine on low heat.
Add gelatine solution to the egg yolk mixture gradually and stir well.
Allow it to set a little in the refrigerator.
Do not let it become too stiff or set. (Make quite certain that the egg yolk gelatine mixture has stiffened slightly only before adding the cream and egg whites. If it over sets, i.e. solidifies even a little, keep it over a pan of hot water and stir till it is semi liquid again).
In the meanwhile whip cream with vanilla essence till it becomes thick and attains a soft peak stage.
Keeping aside 1/4 cup (50 gm) whipped cream for decoration, fold in rest of the whipped cream, into the semi liquid egg yolk mixture.
Whip the left over 1/4 cup cream till stiff peaks form and put in an icing bag.
Keep it in the fridge and use it to decorate the souffle once it has set.
Beat egg whites with colour till stiff peaks are formed.
Fold in stiffened egg whites.
Pour into the prepared souffle dish, leave until set; then gently remove the paper.
To decorate, gently stick the almonds on the sides above the dish.
Whip the left over cream (1/4 cup) till stiff peaks are formed and the peaks can hold their shape.
Decorate the souffle with whipped cream, lemon twists and glace cherries.