Lemon Souffle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 3 large eggs
• 175 g caster sugar
• 2 lemons, juice and zest of, grated
• 450 ml whipping cream, whipped
• 15 g gelatin, soaked in
• 3 tablespoons water (if you can ind alternative the please use gelatin is not one of my favorite ingredients)
• chopped almonds, toasted to decorate

Recipe

• 1 tie band of double grease proof paper around a 15cm(6inch) a soufle dish to stand 5cm(2inch) above the rim; oil inside of paper.
• 2 place the egg yolks, sugar and lemon rind in a bowl and mix.
• 3 heat the lemon juice on small pan and pour over egg mixture.
• 4 whisk using an electric beater till thick then fold in 2/3 of cream.
• 5 stir the soaked gelatin in a bowl over a pan of simmer water until dissolved add to the souffle and stir carefully till begins to set.
• 6 whisk the egg whites till thick then fold into the mixture. pour into the prepared dish then leave until set.
• 7 remove the paper carefully and press the nuts around the side.
• 8 spread some of the remaining cream over the top and pipe cream around the edge.
• 9 chill before serving.