- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus 6 hours setting time
- Effort: easy
- 3 whole eggs, separated
- 170 g caster sugar
- 2 large lemons, zested and juiced
- 284 ml double cream
- 3 gelatine leaves
- 50 g almonds, blanched
1. Put the yolks, sugar and the lemon zest and juice into a large heatproof bowl. Stand it over a pan of simmering water and whisk until the mixture is a thick liquid, for about 5 minutes.
2. Soak the gelatine leaves in cold water.
3. Take the pudding basin from the pan, stand it on a table and beat for another 5 minutes. By now it will be pale yellow, thick and billowy.
4. Once the gelatine is softened, squeeze out any excess water and add to the hot lemon custard. Stir to dissolve completely.
5. Whisk the cream until it begins to hold its shape and fold that into the custard.
6. In a separate bowl, whisk the egg whites until they are very stiff. Gently fold in the cream and custard mixture with light movements, until everything is amalgamated. Pour into a collared soufflé dish (a soufflé dish with non-stick baking parchment wrapped around the outside of the dish, secured with celotape or string, coming about 5cm above the rim). Leave in the fridge to set for about 6 hours, or ideally over night.
7. Toast the almonds in the oven until they are golden brown. When cool, use them to decorate the soufflé.
8. Remove the paper collar before serving, so that the cold soufflé rising above its dish, has the appearance of a well-risen hot soufflé.
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