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Home > Dessert Recipes > Soufflés and Mousses > Cold Lemon Soufflé
Cold Lemon Soufflé
Ingredients
3 large, or 4 medium-size eggs (separated)
8 oz caster sugar
Rind and juice of 2½ lemons
½ oz gelatine (soaked in 5 tablespoons cold water)
½ pint double cream
Pistachio nuts, or browned almonds (finely chopped)
Extra double cream (whipped) - for decoration
6-inch diameter top (No. 2 size) soufflé dish
Method
Prepare soufflé dish. Put the egg yolks, sugar, finely grated lemon rind and juice in a basin over a pan of hot water and whisk until the sugar has dissolved and the mixture has thickened a little. Remove the basin from the pan and continue whisking until the basin is cool.
Dissolve the gelatine in a pan over gentle heat. Whip the cream until it just begins to thicken and the whisk leaves a trail, then fold it into the soufflé mixture. Add the dissolved gelatine. Whisk the egg whites until stiff but not dry.
Stand the soufflé mixture in a bowl of cold water containing a few ice cubes. Cut and fold in the egg whites very carefully with a metal spoon. Stir the mixture until it begins to thicken, then pour at once into the prepared soufflé dish. Put in a cool place to set.
For serving, remove the paper and decorate the top with whipped cream and nuts.
