Lemon Souffle With Blackberries

1. 1

   Place the lemon juice in a small pan and heat through.

2. 2

   Sprinkle on the gelatin and let dissolve or heat further until clear.

3. 3

   Let cool.

4. 4

   Put the lemon rind, egg yolks, sugar and vanilla in a large bowl and whisk until the mixture is very thick, pale and creamy,.

5. 5

   Whisk the egg whites until stiff and almost peaked.

6. 6

   Whip the cream until stiff.

7. 7

   Stir the gelatin mixture into the yolks, then fold in the whipped cream and then the egg whites.

8. 8

   transfer into a 6 cup souffle dish and freeze for about 2 hours.

9. 9

   To make the blackberry sauce, place the blackberries in a pan with the sugar and cook for 4-6 minutes, until the juices begin to run and all the sugar has dissolved.

10. 10

    Press through a sieve to remove the seeds, then chill.

11. 11

    When the souffle is almost frozen, but still spoonable, scoop or spoon out onto individual plates and serve with blackberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.