Souffle Milanaise (cold Lemon Souffle)
Total Time: 8 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 8 hrs
Ingredients
- Servings: 6
- 1/2 ounce gelatin sheets
- 2 lemons
- 4 eggs, separated
- 8 ounces caster sugar
- 1/2 pint whipping cream or 1/2 pint double cream or 1/2 pint non-fat non-dairy creamer
Recipe
- 1 prepare a souffle dish (or individual dishes or glasses) by tying a wide strip of oiled greaseproof paper around the outside top edge with string so that it extends about 1-1 1/2 inches above the top of the dish.
- 2 soak the gelatine in cold water. lightly grate the zest of the lemons and squeeze the juice into a bowl.
- 3 add the zest, egg yolks and sugar to the lemon juice and whisk over a pan of hot water until the mixture thickens and turns a very light colour.
- 4 dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.
- 5 lightly whisk cream until 3/4 stiff. stiffly beat egg whites.
- 6 stir the lemon mixture frequently until almost on setting point. gently fold in the cream, then repeat with the egg whites.
- 7 pour into the prepared dish/glasses so that the mixture comes above the level of the dish and into the paper collar; chill in the fridge to set.
- 8 when ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.
No comments:
Post a Comment