Lemon Souffle Recipe
Lemon Souffle Recipe with Lemons, Eggs, Sugar, Gelatine and Double Cream
INGREDIENTS
4 Eggs
5 oz (150g) Sugar
1/4 pint (150ml) Water
2 Lemons
1/2 oz (13g) Gelatine
1/2 pint (300ml) Double Cream
METHOD
Prepare a souffle dish 6 inches (150mm) in diameter by tying around it a double band of foil or greaseproof paper. The band should fit tightly and stand 2 inches (5cm) above the rim of the dish.
Put the egg yolks, sugar, water, grated lemon rind and gelatine together into a large basin. Set it over a saucepan of hot water and whisk until light and creamy. Remove from the heat, add the lemon juice and continue whisking until it cools and begins to thicken. Whisk the cream until it is the same consistency as the lemon mixture and lightly combine the two together. Whisk the egg whites stiffly, and carefully fold in the creamy mixture. Turn into the prepared souffle dish and leave to set. Carefully remove the foil collar and serve decorated with whipped cream and nuts.
Based on the Lemon Souffle Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).