Lemon Souffle

Name: Lemon Souffle
Ingredients: 3 eggs, separated; Grated rind and juice of 2 lemons; 250 ml double cream; 200 g caster sugar; 4-6 tbsp water; 2½ leaves or 2¼ tsp powdered gelatine

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

Ingredients

2½ leaves or 2¼ tsp powdered gelatine
4-6 tbsp water<

Dessert

Method

Prepare a 1 litre soufflé dish. Sprinkle the powdered gelatine in 2 tbsp water and allow it to become spongy, or soak the leaf gelatine in cold water.

Dissolve