- 3 tbsp Water
- 1 1/2 tsp powdered gelatine
- 3 Eggs
- Grated zest and juice of 2 large lemons
- 140g caster sugar
- 150ml double cream, lightly whipped
- icing sugar (optional)
- 150ml double cream, whipped
- nibbed almonds, toasted
- Put the water into a small saucepan, sprinkle over the gelatine and leave for 5 minutes to become spongy.
- Separate the eggs. Place the yolks, lemon juice and sugar in a mixing bowl and whisk together with an electric whisk (or with a balloon whisk or rotary beater with the bowl set over a saucepan of simmering water). Whisk until very thick. Remove from the heat and whisk for a few minutes longer, until the mixture is lukewarm. Add the lemon zest.
- Dissolve the gelatine over a low heat without boiling until liquid and clear, then add to the mousse mixture. Stir gently until the mixture is on the point of setting, then fold in the cream. Taste and if too tart, sift in a little icing sugar; if too bland, add a little more lemon juice.
- Whisk the egg whites until just stiff but not dry and fold them into the souffle with a large metal spoon.
- Pour the mixture into a souffle dish and leave to set in the refrigerator for 2-3 hours. Decorate with rosettes of cream and almonds.
- (Notes: This dish can be given a more souffle like appearance by tying a double band of oiled paper round the top of the dish so that it projects about 2.5cm above the rim, before pouring in the mixture. (The dish must be of a size that would not quite contain the mixture without the added depth given by the paper band.) Pour in the souffle mixture to come about 2.5cm up the paper, above the rim of the dish. When the souffle is set, carefully remove the paper and spread a thin layer of lightly whipped cream round the exposed sizes then press on the almonds.)
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