Lemon Souffle Recipe
Lemon Souffle Recipe with Lemon, Eggs, Sugar, Whipped Cream & Gelatine.
INGREDIENTS
2 Large Eggs
4 oz (100g) Castor Sugar
1 Lemon
1/4 pint (150ml) Whipped Cream
1/4 oz (6g) Gelatine
METHOD
Place Egg Yolks, Sugar, grated rind and juice of the Lemon in a bowl and whisk over a heat until thick to a ribbon. Remove from the heat and whisk to a close foam. Mix the Gelatine in 2 tablespoons of Water and heat until dissolved. Pour into mouse and stir until mixed. Whip the Egg Whites until stiff and add to the mousse with the Cream, stirring gently. Pour into a china souffle dish and chill in the refrigerator. Decorate with rosettes of Cream. Serves 4.
Based on the Lemon Souffle recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).