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3 eggs
1.25 cup milk, at room temperature
1 tbsp gelatine
1/4 cup sour lime (or lemon) juice
1/2 tsp lemon rind (only yellow portion)
1 cup sugar
1.25 cup cream, chilled
Thin slice of lemon for garnish or whip cream for garnish
How to make Lemon Souffle
METHOD:
Important, A double boiler or a smaller sauce-pan that fits into larger one containing water
Separate the eggs yolks. Put the yolks into the double boiler and the whites into a very clean, grease less bowl. It is very important that the yellow does not go into the whites, otherwise the whites will not get beaten stiff enough.
Sprinkle the gelatin in 1/2 cup room temperature water and let it soak. Now add the sugar to the yolks and beat till light and creamy.
Place the double boiler or the container with the water over low heat, so that it is hot but not boiling.
Add the 1.25 cup milk (can use water if u like) to the yolk mixture and place the pan over the hot water, stirring all the time. This is the `custard' for the souffle.
When the custard is warm, add the soaked gelatin and continue stirring till it reaches a coating consistency. Remove from heat, add the lemon juice & rind and leave to cool. This has to cool till the custard gets partially set.
Beat the egg whites to a state of stiff peaks. Cover. Beat the cream to a thick consistency (beating of cream is a bit tricky so see to it that the cream is thoroughly chilled or keep it over ice and beat).
Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then `fold' in the egg whites too, till no lumps are left. In case there is watery egg white at the base when you lift off the whipped portion, leave it there, as adding it will make a difference to the consistency of the set souffle.
Pour this into the bowl; decorate with the cream and lemon slice and leave to set in the refrigerator and not the freezer.
Posted By:
Asif ahmed, Karachi