Cold Souffle Milanese Recipe
Summary
Ingredients
2 cups light cream
1 tbsp gelatin
1/4 cup lemon juice
3 eggs, separated
1 cup sugar
1 lemon peel, grated
Slivered almonds pistachios
Directions
In a bowl, whip cream.
Set aside in refrigerator.
Fit souffle dish with a 2 inch (5 cm) ovenproof paper collar.
In a bowl, dissolve gelatin in half the lemon juice.
Set aside.
In the top part of a double boiler, whip egg yolks, sugar, second half of lemon juice and peel until thickened.
Add dissolved gelatin.
Let cool.
In a second bowl, beat egg whites until peaks form.
Gently fold into egg yolks, alternating with whipped cream.
Pour into mold.
Refrigerate 1 hour until souffle sets.
Remove paper collar.
Decorate contour with slivered almonds and pistachios.
Set aside in refrigerator.
Fit souffle dish with a 2 inch (5 cm) ovenproof paper collar.
In a bowl, dissolve gelatin in half the lemon juice.
Set aside.
In the top part of a double boiler, whip egg yolks, sugar, second half of lemon juice and peel until thickened.
Add dissolved gelatin.
Let cool.
In a second bowl, beat egg whites until peaks form.
Gently fold into egg yolks, alternating with whipped cream.
Pour into mold.
Refrigerate 1 hour until souffle sets.
Remove paper collar.
Decorate contour with slivered almonds and pistachios.
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