A light, refreshing dessert, iced lemon souffle is a great summer recipe because it can be made in advance
- 6 eggs, separated
- 350g (12oz) caster sugar
- zest and juice 6 lemons
- 5 level tsp powdered gelatine (or 5 leaves)
- 1 x 568ml carton double cream
- 100ml (4fl oz) whipping cream
- toasted flaked almonds
- greaseproof paper and a 2 litre (3½pt) soufflé dish
A classic French dessert recipe that will make the perfect end to any dinner party menu, you can’t go wrong with this classic lemon soufflé recipe. It sounds fancy and tastes great and yet doesn’t take too much effort to make as it can be made ahead. Bring it out at the end of your meal and everyone will be really impressed.
HOW TO MAKE CHILLED LEMON SOUFFLE
- Tie a double fold of greaseproof paper around the soufflé dish so it comes up 5-7cm (2-3in) above the rim. Secure with sticky tape.
- Don't attempt this without an electric hand whisk and use a really huge bowl as the first stage can be quite messy. Whisk the egg yolks, sugar, zest and lemon juice in a very large bowl over a pan of simmering water until thick, around 8 minutes. Take off the heat and beat for a further 5 minutes.
- Dissolve the gelatine in 100ml (4fl oz) cold water in a bowl placed over a pan of simmering water, then add to the lemon custard once it has melted and is clear. Lightly whip the cream and add to the custard. Whisk the egg whites until stiff and fold them in. Gently spoon into the dish; chill overnight. Decorate with rosettes of piped whipped cream each studded with a flaked almond.
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