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LOCATION: Recipes >> Desserts Pudding >> Lemon Souffle 01

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Lemon Souffle
Yield: 4 servings

grated zest of 3 lemons
6 tablespoons lemon juice
100 g caster sugar
4 eggs, separated
1 tablespoon gelatine
300 ml double cream
angelica leaves for garnish

Prepare a 900 ml souffle dish with a paper collar. In a deep bowl,
whisk the lemon zest, juice, sugar and egg yolks together over a
pan of hot water until thick. sprinkle the gelatine in 3 tablespoons
water in a small bowl and leave to soak. Place over a pan of
simmering water and stir until dissolved. Stir into the souffle
mixture and chill.

Lightly whip the cream. Whisk the egg whites until stiff. Fold
half the cream into the souffle, then the egg whites, until evenly
blended. Pour into the souffle dish and level the surface. Chill
in the refrigerator for at least 4 hours, until set.

Remove the paper from the edge of the souffle. Decorate with the
remaining cream and angelica leaves.

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