Souffle Milanaise (Cold Lemon Souffle)

1. 1

   Prepare a souffle dish (or individual dishes or glasses) by tying a wide strip of oiled greaseproof paper around the outside top edge with string so that it extends about 1-1 1/2 inches above the top of the dish.

2. 2

   Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice into a bowl.

3. 3

   Add the zest, egg yolks and sugar to the lemon juice and whisk over a pan of hot water until the mixture thickens and turns a very light colour.

4. 4

   Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.

5. 5

   Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites.

6. 6

   Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream, then repeat with the egg whites.

7. 7

   Pour into the prepared dish/glasses so that the mixture comes above the level of the dish and into the paper collar; chill in the fridge to set.

8. 8

   When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.