Lemon soufflé

Lemon soufflé

By
From
The Margaret Fulton Cookbook
Serves
5-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 eggs, separated
1 cup caster sugar
2 small lemons, rind grated, lemon juiced, and juice strained
2 teaspoons powdered gelatine
3-4 tablespoons water
1 cup cream, lightly whipped
whipped cream and finely chopped toasted nuts, extra to decorate

Method

  1. Prepare a 15 cm soufflé dish Using vegetable oil in place of the butter. Put the egg yolks in a bowl and beat in the sugar gradually, then add rind and juice. Whisk over simmering water until thick and light. Remove from the heat and whisk for a few minutes longer.
  2. Soak the gelatine in water for 5 minutes, dissolve over a saucepan of simmering water, and add to the lemon mixture. Fold the cream into the mixture then the stiffly beaten egg whites. Turn at once into a prepared soufflé dish and chill until set. When ready to serve, peel off the paper carefully, decorate it with extra cream and press the nuts around the sides of the soufflé.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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