Little Lemon Mousse Souffles Recipe
Ingredients
1 sachet powdered gelatine
4 tablespoons lemon juice
grated rind of 1 lemon
25 g (1 oz) caster sugar
1 egg, separated
3 tablespoons plain unsweetened yogurt
1 egg white
(size 1) frosted primroses, to decorate
Directions
1. Place the gelatine and lemon juice in a small bowl. Stand in a pan of hot water and stir over a very gentle heat until dissolved.
2. Pound the lemon rind
with the sugar, then cream it with the egg yolk. When it is light and frothy, slowly whisk in the dissolved gelatine. Cool completely, then stir in the yogurt.
3. Whisk the egg whites until stiff and carefully fold them in. Spoon into tall glasses or small ramekins and chill until set.
4. Decorate each souffle with a frosted primrose just before serving.
2. Pound the lemon rind
with the sugar, then cream it with the egg yolk. When it is light and frothy, slowly whisk in the dissolved gelatine. Cool completely, then stir in the yogurt.
3. Whisk the egg whites until stiff and carefully fold them in. Spoon into tall glasses or small ramekins and chill until set.
4. Decorate each souffle with a frosted primrose just before serving.
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