Irish Mist and Sweet Geranium Soufflé

Preparation info

  • Difficulty


  • Serves about


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

You can use the lemon pulp left over from this recipe in a drink.


  • 10–14 lemons
  • 1 sweet geranium leaf
  • 4 eggs, separated
  • 4 tablespoons caster sugar
  • 1 tablespoon Irish Mist liqueur
  • 2 teaspoon gelatine
  • Whipped cream
  • Grated peel of 2 small lemons and 1 sweet geranium leaf to garnish.


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 pint (900 ml) soufflé dish by tying a collar of greaseproof paper around it to give it another 2 in. (5 cm) in height.

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 1 tablespoon of water. Blend the gelatine and remaining strained lemon juice into the mousse. Put the geranium leaf in too if not enough of its flavour has been extracted. Beat the egg whites until stiff and fold in.

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.