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Lemon Souffle 01

Make Lemon Souffle 01 at home with Lemon Juice, Caster Sugar, and Double Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6 tbsp
• 100 g
• 300 ml

Method (preview)

1. 1

   Prepare a 900 ml souffle dish with a paper collar.

2. 2

   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.

3. 3

   Place over a pan of simmering water and stir until dissolved.

4. 4

   Stir into the souffle mixture and chill.

5. 5

   Lightly whip the cream.

6. 6

   Whisk the egg whites until stiff.

7. 7

   Fold half the cream into the souffle, then the egg whites, until evenly blended.

8. 8

   Pour into the souffle dish and level the surface.

9. 9

   Chill in the refrigerator for at least 4 hours, until set.

10. 10

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