Chilled Sharp Lemon Souffle Recipe

Chilled Sharp Lemon Souffle is an irresistible dessert recipe. An easy to prepare chilled fruit recipe, this Chilled Sharp Lemon Souffle is a dish that you will love to talk about with us.

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Lemons/3 small lemons2 Large
 Gelatin1 Ounce (1 Packet)
 Water3 Tablespoon
 Eggs3 , separated
 Caster sugar4 Ounce (Use Less If You Like It Very Sharp)
 Whipping cream1⁄4 Pint, whipped
 Pistachio nuts/Browned almonds2 Ounce (For Decoration)
 Whipping cream1⁄4 Pint, whipped (For Decoration)

Nutrition Facts

Serving size: Complete recipe

Calories 2012 Calories from Fat 1091

% Daily Value*

Total Fat 123 g189.1%

Saturated Fat 62.7 g313.3%

Trans Fat 0 g

Cholesterol 977.3 mg

Sodium 339.7 mg14.2%

Total Carbohydrates 162 g54%

Dietary Fiber 13.7 g54.9%

Sugars 132.6 g

Protein 57 g113.7%

Vitamin A 21.9% Vitamin C 220.3%

Calcium 39.5% Iron 36.6%

*Based on a 2000 Calorie diet

Directions

Tie a double band of greaseproof paper 3 inches (7.5 cm) above the top of a 1 pint (600 rnl) souffle dish.
Finely grate the rind and squeeze and strain the juice from the lemons.
Place the gelatine and water in a small bowl or cup.
Stand for 3 minutes until it becomes a sponge, then stand the bowl in a pan of simmering water and allow the gelatine to dissolve.
Keep it slightly warm.
Put the egg yolks, lemon juice and rind with the sugar in a large bowl and stand over a pan of simmering water and whisk until thick and creamy, this will take about 10 minutes.
Remove from the heat and continue whisking until cool, then pour in the gelatine, whisking all the time until well blended.
Whisk the egg whites with an electric or hand rotary whisk until fairly stiff, then fold first the cream and then the egg whites into the lemon mixture until smoothly blended.
Pour into the dish, smooth the top and leave to set, in a cool place.
Untie the band of greaseproof paper and peel off with the help of a knife.
Finely chop the nuts and press firmly into the sides of the souffle.
Decorate the top with swirls of whipped cream.
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