No image available
Member recipe

Lemon Souffle

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Light and tangy souffle

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1/2 oz sachet of gelatine
  • 4tbsp very hot water
  • 2 Size 3) eggs, seperated
  • 7oz caster sugar
  • Grated rind of 2 large lemons
  • 1/2 pint double cream
  • Chopped nut
  • 4oz green grapes - to decorate

Method

    1. Lightl grease the dish and secure a piece of greaseproff paper around the 1 1/2pt souffle dish. Make sure it is very tight at the collar so that it stands about 2 inches above the dish
    2. Prepare the gelatine - put hot water in a basin and sprinkle the gelatine into it. Place over a pan of hot water to dissolve. Once dissolved leave to cool slightly
    3. Grate the lemon rind and extract the juice
    4. Whisk egg yolks and sugar together until thick and creamy, add lemon zest and juice, pour in the gelatine mixture, mix gently but thoroughly
    5. Whisk cream to floppy stage, then whisk egg whites until stiff
    6. Fold the cream jnot the yolk and gelatine mixture, then fold in the egg whites
    7. Pour into souffle dish then leave to set in the fridge for about 2 hours
    8. When ready to serve relaease the greaseproof collar with a palette knifr against the paper
    9. Decorate the sides with chopped nuts
    10. Pipe a little whipped cream around the top and finish with grapes cut in half

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sylvia38
4th Apr, 2015
I abandoned this recipe when I came to cream the sugar and egg yolks. The amount of sugar is wrong, I think it should be 70 grams. Be warned
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.