Brush a collar of greaseproof paper lightly with a tasteless oil; tie it around a
Whip the cream softly and fold into the mixture. Sponge the gelatine with the water in a small bowl. Put the bowl into a saucepan of simmering water until the gelatine has dissolved completely. Add some of the lemon mixture to the gelatine and then carefully fold both mixtures together. Whisk the egg whites until they form a stiff peak; set the soufflé mixture on ice. Just as the mixture begins to thicken, fold in the egg whites. Pour into the prepared soufflé bowl and put in a cool place to set for several hours.
When the soufflé is set, peel off the paper. Press the toasted nuts gently round the sides. Decorate the top with rosettes of cream and tiny sprigs of lemon balm or sweet geranium leaves.
© 1990 Darina Allen. All rights reserved.