This unbaked lemon 'soufflé' dessert achieves its height by the use of a collar so that it appears to have risen out of the serving dish.
1 person made this
4 eggs, separated
zest and juice of 2 large lemons
125g caster sugar
1 1/2 teaspoons powdered gelatine
1/2 teaspoon vanilla extract
220ml double cream
85g grated chocolate
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Method Prep:20min › Extra time:4hr setting › Ready in:4hr20min
Whisk the egg yolks with an electric hand whisk until light and creamy. Gradually add the lemon zest and sugar.
Sprinkle the powdered gelatine into a little cold water and leave to soak until it has absorbed the liquid.
In a saucepan over a medium heat bring the lemon juice to a simmer. Remove from the heat and stir in the gelatine and vanilla extract. Gradually pour in the cream, whisking constantly.
In a clean bowl, whisk the egg whites until light and fluffy. Fold the three mixtures into each other retaining as much air as possible.
Cut out 6 strips of 6cm wide card collars and secure around six ramekin dishes with tape. Spoon the mixture into the ramekin dishes up to 3cm above the rim. Chill in the fridge for at least 4 hours prior to serving. Just prior to serving, carefully remove the collar and discard. Serve with grated chocolate sprinkled on top.