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A Lemon souffle recipe
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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
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