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Cold Lemon Soufflé
Recipe by Lucy Wallrock
- Steps
- Ingredients
Steps
- Cut four strips of baking paper to 8cm-wide x 35cm-long. Wrap each strip around 4 x 150ml ramekins to form a collar, secure with string or elastic band at the top of ramekin, so the paper sits about 3cm above the ramekin.
- Using hand beaters or an electric mixer, beat egg yolks and sugar for about 5 minutes until thick and pale. Whisk in lemon juice and zest to combine.
- Meanwhile, soak gelatine in a bowl of cold water for about 5 minutes or until softened.
- Meanwhile, in separate bowls whip cream and beat whites to stiff peaks.
- Drain gelatine and squeeze out any excess water. Return to bowl, then add 2 tablespoons boiling water, stirring to dissolve.
- Whisk dissolved gelatine into lemon mixture, then fold in whipped cream to combine. In 3 batches, gently fold in whites until combined.
- Pour ¼ of the mixture into each ramekin, then refrigerate for at least 2 hours or until set.
- Remove paper collars and decorate sides with almonds, and garnish with mint sprigs.
