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.
Ingredients
| 2 large or 3 small lemons | ||
| 1 packet or 1/2 oz gelatine | ||
| Water | 3 Tablespoon | |
| Eggs | 3 , separated | |
| 3-4 oz caster sugar, use less if you like it very sharp | ||
| Whipping cream | 1/4 Pint, Whipped | |
| 2 oz pistachio nuts or browned almonds | ||
| Whipping cream | 1/4 Pint, Whipped (To decorate:) | |
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.
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.
Chef
