a taste of France

A Lemon souffle recipe



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Ingredients


Lemon souffle

Souffle au citron froid

A classic dessert to serve 6

Prep time 25 to 30 mins

3 eggs separated

3/4 cup sugar

grated rind and juice of 2 lemons

1 tablespoon gelatine dissolved in 3 to 4 tablespoons of water

3/4 cup double cream lightly whipped

Decoration

1/2 cup double cream whipped

thin strips of lemon rind

finely chopped almonds


Tie a double thickness of wax paper around a souffle dish. To stand about 3 ins above the rim of the dish.

Beat the egg yolks in a large bowl until pale and thick. Add the sugar gradually and then the lemon juice and rind.

Put the bowl over a pan of hot water and whisk the mixture until thick.

Remove from the heat and whisk for 2 mins more. Melt the gelatine and pour into the lemon mixture, stir thoroughly.

Place the bowl over ice and stir until it begins to thicken.

Whip the egg whites until stiff, then fold into the lemon mixture. Add the lightly whipped cream.

Pour into the prepared dish and chill until set.

Peel off the paper carefully spread some whipped cream around the sides.

Press finely chopped almonds into the cream. Pipe the rest of the creamon top of the souffle.

Decorate with strips of lemon rind


Lemon Souffle


Lemon souffle picture

  • if you liked the Lemon souffle try a cheese souffle
  • Raspberry souffle
  • try a chocolate souffle
  • A Raspberry souffle

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