How to make it

  • Tie a double thickness of wax paper around a souffl'e dish to stand about 3 inches above the rim of the dish.
  • Beat the egg yolks in a large bowl until thick and lemon colored.
  • Add the sugar gradually and thin the lemon rind and juice. Set the bowl over a pan of hot water and whisk until the mixture is thick and leaves a ribbon-trail.
  • Remove the bowl from the heat and whisk a few minutes longer.
  • Melt the gelatine and the water until clear, pour into the lemon mixture and stir thououghly. Set the bowl over ice and stir until beginning to thicken.
  • Whip the egg whites until stiff but not dry and fold into the lemon mixture along with the lightly whipped cream.
  • Pour into the prepared souffl'e dish and chill in the refrigerator until the gelatine sets completely.
  • To serve, peel off the paper carefully and spread some of the cream on the sides of the micture. Press finely chopped nuts into the cream.
  • Pipe the remaining cream into rosettes on top of the souffl'e and decorate with strips of rind or lemon twists.

People Who Like This Dish 2
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    " It was excellent "
    sufia ate it and said...
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  • krumkake 9 years ago
    Yes, I'd have to agree about the cream, and this dessert proves it...great looking dessert!
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  • zena824 10 years ago
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