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Monday, February 23, 2015

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.

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