Lemon Soufflé Dessert
| Ingredients: | 3 level teaspoons of gelatine |
| 3 tablespoons of hot water | |
| yolks and whites of 2 large beaten eggs | |
| 50g/2oz of castor sugar | |
| Finely grated rind and juice of 1 medium sized lemon | |
| 150ml/(1/4 pint) double cream | |
| 4 tablespoons fresh double cream | |
| 40g finely chopped walnuts |
- Put 10cm(4 inch) strip of folded grease proof paper round 1/2 liter (1 pint) souflé dish, making sure paper stands 4-5 cm’s(2 inches) above the edge of the dish
- Tie on securely, brush inside strip with salad oil.
- Put gelatine and hot water in basin, stir until dissolved, over a pan of boiling water.
- Whisk egg yolks and sugar together ina bowl over a pan of hot water until very think and pale.
- remove bowl from the hot water and continue to whisk until the mixture is cool
- Gently whisk in the dissolved gelatine, lemon rind and juice
- Leave cold until just beginning to thicken and set.
- Whisk cream until lightly stiff, Beat egg whites to a stiff snow
- Gently fold lemon mixture into cream. Fold in beaten whites
- Pour mixture into pre paired souflé dish, chill until firm and set.
- Just before serving, ease paper away from mixture with a knife dipped in hot water.
- Gently press finely chopped walnuts against sides of souflé
- Just before serving, decorate top with whipped cream
Related Posts:
Bookmark with:
What are these?