Chilled Lemon Soufflé

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This light and refreshing pudding looks very dramatic rising well up above the edge of the dish. This was the first pudding I ever made; it seemed like a miracle to me then, and I still think it is excellent and refreshing. If you like a particularly sharp lemon taste, as I do, dissolve the gelatine in extra lemon juice instead of the water. To serve 4-6 use 4 large eggs (size 1–2), separated,