|Powdered gelatin||1⁄2 Ounce (15 gram)|
|Cold water||3 Tablespoon|
|Castor sugar||4 Ounce (100 gram)|
|Lemons||3 (use rind and juice)|
|Double cream||1⁄2 Pint|
|Chopped walnuts||1 Tablespoon|
1) Finely grate the lemon rind and set aside.
2) Tie a band of double-thickness greaseproof paper around the outside of a 6-7-inch (15-18-cm) souffle dish.
3) The paper collar should stand at least 2 inches (5 cm) above rim of the dish.
4) In a small saucepan, sprinkle the gelatine over the water and leave to soak for 5 minutes.
5) In a larger basin, separate the eggs, cracking the yolks and the whites into a second smaller basin.
6) Stir in the sugar and lemon rind to the yolks.
7) Squeeze the lemons and strain the juice into the soaked gelatine.
8) Place the saucepan over low heat and stir until the gelatine has dissolved but do not boil.
9) Remove from the heat and keep warm while preparing the rest of the recipe.
10) Set the basin with the egg yolks and sugar over a saucepan half-filled with hot water, and whisk until very thick.
11) Draw off from the heat and slowly pour in the dissolved gelatine, whisking all the time.
12) Continue to whisk the mixture until cool and beginning to set.
13) Whip the double cream until thick.
14) Fold the whipped cream into the souffle mixture along with the stiffly beaten whites.
15 ) Using a metal spoon, blend the mix then pour into the prepared souffle dish, and chill until set firm.
16) When ready to serve, run the tip of a knife around the inside edge of the paper collar.
17) Detach the edge and gently peel away from the souffle.
18) Coat the sides of the souffle with finely chopped walnuts and serve.