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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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St Clements Souffle Recipe