St Clements Souffle Recipe
Ingredients
| Eggs | 3 , separated | |
| 1/2 cup fine sugar grated rind and juice of 1 orange and | ||
| Lemon | 1 | |
| 1 envelope gelatine, soaked in 3 tablespoons cold water | ||
| Whipping cream | 1 Cup (16 tbs), Whipped | |
| Almonds | 1/2 Cup (16 tbs), finely chopped | |
| 6 tablespoons whipping cream, whipped lemon rind shreds | ||
Directions
1. Tie a double band of foil around the outside of a 15 cm (6 inch) souffle dish, to stand 5 cm (2 inches) above rim.
2. Place the egg yolks, sugar, and orange and lemon rinds in a bowl. Heat the orange and lemon juice in a small pan until warm, then pour over the egg mixture. Whisk, using an electric mixer, until thick and mousse-like.
3. Heat the gelatine gently until dissolved, then add to the mixture with the cream, folding in carefully.
4. Whisk the egg whites until fairly stiff. Fold 1 tablespoon into the mixture to lighten, then fold in the rest.
5. Turn into the prepared souffle dish and chill for about 2 hours, until set.
6. Remove the foil carefully, using a hot knife if necessary. Press the chopped almonds around the side.
2. Place the egg yolks, sugar, and orange and lemon rinds in a bowl. Heat the orange and lemon juice in a small pan until warm, then pour over the egg mixture. Whisk, using an electric mixer, until thick and mousse-like.
3. Heat the gelatine gently until dissolved, then add to the mixture with the cream, folding in carefully.
4. Whisk the egg whites until fairly stiff. Fold 1 tablespoon into the mixture to lighten, then fold in the rest.
5. Turn into the prepared souffle dish and chill for about 2 hours, until set.
6. Remove the foil carefully, using a hot knife if necessary. Press the chopped almonds around the side.
Chef
