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Member recipe

Lemon Souffle

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Serves 4

Light and tangy souffle

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  • 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


    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

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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
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