Chiffon Lemon Souffle Recipe
Ingredients
| Cream | 400 Gram | |
| Lemon juice | 6 Tablespoon | |
| Powdered sugar | 1 Cup (16 tbs) | |
| 4 large eggs separate the egg yolk and white of the eggs | ||
| Gelatine | 4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| A few drops of lemon yellow colour | ||
| Vanilla essence | 1/2 Teaspoon | |
| DECORATION | ||
| A few glace cherries | ||
| Lemon twists | ||
| 10-12 almonds crushed roughly | ||
Directions
Prepare a souffle dish by tying around it a double band of aluminium foil with its fold at the bottom so that it stands about 2" above the top of the dish.
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.
Keep aside.
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.
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.
Keep aside.
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.
Chef
