Lemon Souffle
Servings
8
Servings
8
Ingredients
Instructions
  1. Separate eggs. Place egg whites in a large dry bowl with ¼ teaspoon cream of tartar. Put the egg yolks in a small bowl with I tablespoon of granulated sugar.
  2. Extract juice of lemon to give ¼ cup – 60ml of liquid. Add a little grated lemon rind to enhance the flavor. Add 1 cup water to lemon juice with ½ cup granulated sugar. Mix the custard powder with a little (20ml) of cold water.
  3. Boil the lemon juice, sugar and water. Add cold dissolved custard powder paste and cook until thick Cool the custard and ensure that it is thick and smooth.
  4. Dissolve gelatin in 60 ml cold water. Leave for 5 minutes. Heat for 1 minute in a microwave or on the stove to dissolve the gelatin. Cool.
  5. Beat the egg yolks and sugar until thick in a double boiler or over a very low flame.
  6. Mix in the cooled lemon custard and strain the dissolved gelatin into the mixture. Strain again to ensure that the mixture is smooth. All ingredients should be approximately of the same temperature. Beat well. Chill over ice or in the freezer till fairly thick.
  7. Beat the cream with castor sugar until fairly thick and add to the partially set mixture. Mix well and chill again till almost set.
  8. Beat the egg whites and cream of tartar until stiff and fold into the partially set mixture. Pour into the serving bowl and leave to set until firm in the refrigerator. This will take a few hours. Keep chilled until required.