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Lemon Souffles

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Ingredients
  Eggs 3 , separated
  Lemon juice 2 Tablespoon
  Sugar 3 Tablespoon
  Double cream 6 1⁄2 Fluid Ounce (200 Milliliter)
  Gelatin 2 Tablespoon, dissolved in 4 tablespoons hot water and cooled
  Hot water 4 Tablespoon (For Dissolving Gelatin)
  Caster sugar 4 Tablespoon
For topping
  Double cream 4 Fluid Ounce, whipped (125 Milliliter)
  Desiccated coconut 4 Tablespoon, toasted
  Lemon rind strips 1 Tablespoon
Directions

1. Combine egg yolks, lemon juice and sugar in a bowl. Place over a saucepan of simmering water and cook, stirring constantly, until mixture thickens slightly. Remove bowl from saucepan and set aside to cool slightly.
2. Beat cream until soft peaks form. Fold into custard, then fold in cooled gelatine mixture. Beat egg whites until soft peaks form, then gradually add caster sugar and continue to beat until thick and glossy. Fold egg white mixture into custard mixture.
3. Cut four strips of greaseproof paper, long enough to wrap around four 250 ml (8 fl oz) capacity souffle dishes and to extend 5 cm (2 in) above edge of dishes. Lightly grease paper then wrap around the outside of each dish and secure with string. Spoon mixture into dishes to come up approximately 1 1/2 cm (3/4 in) above the rim of each dish. Chill for 2 hours or until set.
4. Decorate top of souffles with a little whipped cream, desiccated coconut and strips of lemon rind.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Taste: 
Sweet
Feel: 
Cool
Dish: 
Souffle
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Lemon Souffles Recipe