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LEMON SOUFFLE
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| egg | |
| caster sugar | |
| lemons | |
| double cream | |
| gelatine | |
| water |
RAMEKIN DISHES
Separate yolk. Grate lemon rinfd into yolks.
Put yolks, rind, sugar an juice into mixing bowl in suacepan 1/4 full of boiling water on low hat.
Whisk steadily until thick, pale and foamy.
Remove from heat and continue whisking til cold.
Dissolve gelatine in cold water in basin in hot water in saucepan. Stir hot gelatine into yolks.
Whip cream until it leaves a trail.
With tbslp fold cream into yolks. Whisk white and add.
Whisk until smooth.
Pour at once into glasses
Chill in fridge 1 hr, decorate and serve.
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