|Eggs||3 , separated|
|Lemon juice||2 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|
|Double cream||4 Fluid Ounce, whipped (125 Milliliter)|
|Desiccated coconut||4 Tablespoon, toasted|
|Lemon rind strips||1 Tablespoon|
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.