Recipe

Souffle Recipe

Add Step-by-Step Photos	Snuffy / All my dishes 1 year, 10 months ago Cream makes every thing taste better. Prep:5m Cook:25m Servings:6	Snuffy
	a cold souffle is really a mousse in disguise

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sufia

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

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.

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