Ingredients
- 3 eggs, separated shopping list
- 3/4 cup sugar shopping list
- grated rind and juice of 2 small lemons shopping list
- 1tbsp gelatine dissolved in 3-4 tbsps water shopping list
- 3/4 cup cream, ligtly whipped shopping list
- Decoration shopping list
- 1/2 cup cream, whipped shopping list
- Thin strips lemon rind or lemon twists shopping list
- Finely chopped almonds or pistachics. shopping list
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
- sufia JP, INDIA
- kitchenscientist Sterling, AK
- snuffy Lethbridge, CA
- Show up here?Review or Bookmark it! ✔
sufia
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "