Frank's Recipes! Lemon Souffle

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Lemon Souffle

Yield: 4 servings

3 lemons; grated zest
6 tablespoons lemon juice
100 g caster sugar
4 eggs; separated
1 tablespoon gelatine
300 ml double cream
angelica leaves; to decorate

Prepare a 900 ml souffle dish with a paper collar. In a deep bowl, whisk the lemon zest, juice, sugar and egg yolks together over a pan of hot water until thick. sprinkle the gelatine in 3 tablespoons water in a small bowl and leave to soak. Place over a pan of simmering water and stir until dissolved. Stir into the souffle mixture and chill.

Lightly whip the cream. Whisk the egg whites until stiff. Fold half the cream into the souffle, then the egg whites, until evenly blended. Pour into the souffle dish and level the surface. Chill in the refrigerator for at least 4 hours, until set.

Remove the paper from the edge of the souffle. Decorate with the remaining cream and angelica leaves.