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St Clements Souffle

Dessert.Master's picture
  Eggs 3 , separated
  Fine sugar 1⁄2 Cup (8 tbs)
  Orange 1⁄2 Cup (8 tbs) (Use Grated Rind And Juice)
  Lemon 1⁄2 Cup (8 tbs) (Use Grated Rind And Juice)
  Gelatin envelope 1 , soaked in 3 tablespoons cold water (1 Envelope)
  Cold water 3 Tablespoon
  Whipping cream 1 Cup (16 tbs), whipped
  Finely chopped almonds 1⁄2 Cup (8 tbs), toasted
  Whipping cream 6 Tablespoon, whipped
  Shredded lemon rind 1 Teaspoon

1. Tie a double band of foil around the outside of a 15 cm (6 inch) souffle dish, to stand 5 cm (2 inches) above rim.
2. Place the egg yolks, sugar, and orange and lemon rinds in a bowl. Heat the orange and lemon juice in a small pan until warm, then pour over the egg mixture. Whisk, using an electric mixer, until thick and mousse-like.
3. Heat the gelatine gently until dissolved, then add to the mixture with the cream, folding in carefully.
4. Whisk the egg whites until fairly stiff. Fold 1 tablespoon into the mixture to lighten, then fold in the rest.
5. Turn into the prepared souffle dish and chill for about 2 hours, until set.
6. Remove the foil carefully, using a hot knife if necessary. Press the chopped almonds around the side.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2207 Calories from Fat 1356

% Daily Value*

Total Fat 153 g234.7%

Saturated Fat 80.3 g401.7%

Trans Fat 0 g

Cholesterol 1094.4 mg364.8%

Sodium 327.8 mg13.7%

Total Carbohydrates 155 g51.6%

Dietary Fiber 14.8 g59.2%

Sugars 129.5 g

Protein 41 g82%

Vitamin A 19.2% Vitamin C 228.5%

Calcium 53% Iron 32.4%

*Based on a 2000 Calorie diet


St Clements Souffle Recipe