Chilled Sharp Lemon Souffle
|Lemons/3 small lemons||2 Large|
|Gelatin||1 Ounce (1 Packet)|
|Eggs||3 , separated|
|Caster sugar||4 Ounce (Use Less If You Like It Very Sharp)|
|Whipping cream||1⁄4 Pint, whipped|
|Pistachio nuts/Browned almonds||2 Ounce (For Decoration)|
|Whipping cream||1⁄4 Pint, whipped (For Decoration)|
Tie a double band of greaseproof paper 3 inches (7.5 cm) above the top of a 1 pint (600 rnl) souffle dish.
Finely grate the rind and squeeze and strain the juice from the lemons.
Place the gelatine and water in a small bowl or cup.
Stand for 3 minutes until it becomes a sponge, then stand the bowl in a pan of simmering water and allow the gelatine to dissolve.
Keep it slightly warm.
Put the egg yolks, lemon juice and rind with the sugar in a large bowl and stand over a pan of simmering water and whisk until thick and creamy, this will take about 10 minutes.
Remove from the heat and continue whisking until cool, then pour in the gelatine, whisking all the time until well blended.
Whisk the egg whites with an electric or hand rotary whisk until fairly stiff, then fold first the cream and then the egg whites into the lemon mixture until smoothly blended.
Pour into the dish, smooth the top and leave to set, in a cool place.
Untie the band of greaseproof paper and peel off with the help of a knife.
Finely chop the nuts and press firmly into the sides of the souffle.
Decorate the top with swirls of whipped cream.