CHILLED LEMON SOUFFLÉS
Don't be intimidated by the word "soufflé"! These chilled lemon treats are surprisingly easy to make. Their light and fluffy texture with a burst of citrus will have everyone coming back for seconds.
Equipment
Ingredients
- 2 leaves of gelatine titanium strength (or 1 Tbsp gelatine powder)
- 180 ml freshly squeezed lemon juice strained
- 4 large eggs separated
- 150 g caster sugar
- 1 tsp lemon zest finely grated
- 250 ml double cream
- Icing sugar, for dusting
Instructions
- To prepare the soufflé dishes, tape or tie baking paper around 6 small (half cup capacity) ramekins, so that atleast 2cm of paper is above the rim of the dishes.
- Soak the gelatine leaves in water to soften. Once soft, squeeze the soaked gelatine leaves, removing anyexcess water, and place in a small saucepan with the lemon juice. Gently warm the juice over low heat untilgelatine has completely dissolved. Remove from the heat and set aside. (If using gelatine powder, sprinkle thegelatine over ¼ cup of water and set aside to soften. Once softened, add the gelatine to the lemon juice in asmall saucepan. Gently warm the juice over low heat until the gelatine has completely dissolved).
- Put the egg yolks, sugar and lemon zest in a small bowl and place over a saucepan of barely simmering water.
- Beat using an electric mixer on a medium speed until it pales and thickens. Add the lemon-gelatine mixture and whisk to combine. Remove from the heat and place bowl in a container of iced water, stirring occasionally, until almost cold.
- Beat the egg whites in a small bowl with an electric mixer at high speed until soft peaks form. Add a large spoonful to the cooled egg-yolk mixture and stir through gently. Fold the remaining whites into the egg-yolk mixture.
- Whip the cream until soft peaks form (don’t over-whip). Fold through the lemon-egg mixture. Spoon into the ramekins, filling 1cm over the rim. Chill in the refrigerator for at least 3 hours, or preferably overnight.
- To serve, remove the baking paper (I found that the wax paper easily peeled away from the mousse without any need for using a knife as many recipes suggest) and dust the soufflés with icing sugar (don’t add the icing sugar until the last second, as it rapidly disappears into the lemon mousse). Can be served with plain, light biscuits (I served with Palmiers).
Nutrition
Calories: 288kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 171mgSodium: 60mgPotassium: 87mgFiber: 0.03gSugar: 26gVitamin A: 796IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!