Lemon Souffle

Method

• step 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

• step 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

• step 3

  Grate the lemon rind and extract the juice

• step 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

• step 5

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

• step 6

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

• step 7

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

• step 8

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

• step 9

  Decorate the sides with chopped nuts

• step 10

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