Lemon Souffle

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

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

Grate the lemon rind and extract the juice

Whisk egg yolks and sugar together until thick and creamy, add lemon zest and juice, pour in the gelatine mixture, mix gently but thoroughly

Whisk cream to floppy stage, then whisk egg whites until stiff

Fold the cream jnot the yolk and gelatine mixture, then fold in the egg whites

Pour into souffle dish then leave to set in the fridge for about 2 hours

When ready to serve relaease the greaseproof collar with a palette knifr against the paper

Decorate the sides with chopped nuts

Pipe a little whipped cream around the top and finish with grapes cut in half