Recipe

Souffle Recipe


Souffle Recipe
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Cream makes every thing taste better.

Snuffy

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Ingredients
  • 3 eggs, separated
  • 3/4 cup sugar
  • grated rind and juice of 2 small lemons
  • 1tbsp gelatine dissolved in 3-4 tbsps water
  • 3/4 cup cream, ligtly whipped
  • Decoration
  • 1/2 cup cream, whipped
  • Thin strips lemon rind or lemon twists
  • Finely chopped almonds or pistachics.

Directions
  1. Tie a double thickness of wax paper around a souffl'e dish to stand about 3 inches above the rim of the dish.
  2. Beat the egg yolks in a large bowl until thick and lemon colored.
  3. 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.
  4. Remove the bowl from the heat and whisk a few minutes longer.
  5. 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.
  6. Whip the egg whites until stiff but not dry and fold into the lemon mixture along with the lightly whipped cream.
  7. Pour into the prepared souffl'e dish and chill in the refrigerator until the gelatine sets completely.
  8. 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.
  9. Pipe the remaining cream into rosettes on top of the souffl'e and decorate with strips of rind or lemon twists.

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Comments


Delicious!!!!


Yes, I'd have to agree about the cream, and this dessert proves it...great looking dessert!


Yummy..


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