You can use the lemon pulp left over from this recipe in a drink.
This mixture can be put into the lemon skins or served as a soufflé. If filling the lemons, cut off the tops and scoop out the insides. Strain off the juice and reserve. Otherwise squeeze the lemons in the ordinary way. If serving as a souffle, prepare a
Crush the geranium leaf in your hand and put it in the lemon juice. Beat the egg yolks with the sugar to a thick mousse, beating by hand over a saucepan of boiling water. Add the Irish Mist and beat again.
Melt the gelatine in 2 teaspoons of lemon juice and
Overfill the souffle dish with the mixture and freeze for 4 hours. Remove the paper and top the souffle with a rosette of whipped cream, grated lemon peel and a large geranium leaf.
If you are serving the mixture in lemon skins, fill the skins and freeze for 4 hours.
In both cases the sweet should be served semi-frozen.
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