Lemon souffle

    2 hours 20 min

    A classic lemon dessert! Cream and egg whites are whipped until fluffy, then mixed with fresh lemon rind and lemon juice in this heavenly dessert. Decorate with lightly toasted chopped nuts before serving.

    11 people made this

    Serves: 8 

    • 15g gelatine
    • 4 tablespoons water
    • 3 eggs, separated
    • 175g caster sugar
    • 2 large lemons, zested and juiced
    • 235ml double cream, lightly whipped

    Prep:20min  ›  Extra time:2hr setting  ›  Ready in:2hr20min 

    1. Dissolve gelatine in water; allow to sit for 10 minutes.
    2. Put egg yolks, sugar, lemon rind and lemon juice into a mixing bowl. Place bowl over a saucepan half-filled with boiling water (but do not allow water to touch bowl). Whisk egg mixture until thick and creamy; remove from heat and whisk for 5 additional minutes.
    3. Mix lightly whipped cream and gelatine into egg mixture.
    4. Beat egg whites until stiff peaks form; fold into egg and cream mixture. Pour into a large dish or individual glasses. Leave to set in the refrigerator, at least 2 hours.

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