Lemon Souffle – Cold

A light, refreshing dessert, Cold Lemon Souffle is particularly good after a heavy meal. The souffle looks most attractive if it is set in a 6-inch souffle dish, tied with a raised collar of greaseproof or waxed paper. The paper is removed after the souffle is set and the top of the souffle may then be decorated with chopped or slivered nuts, biscuits or glace cherries a?id cream. The souffle may also be set in a glass or china serving bowl or it may be used as a filling for a precooked flan case.


5 egg yolks

4 oz. castor sugar finely grated rind and juice of

3 lemons

½ oz. gelatine, dissolved in

1 tablespoons hot water

10 fl. oz. double cream

5 egg whites

In a medium-sized heatproof mixing bowl combine the egg yolks and sugar. Put the bowl over a saucepan half full of hot water. Place the pan over moderate heat and, using a wire whisk or rotary beater, beat the mixture for 15 to 20 minutes or until it is thick.

Add the lemon rind and juice and continue beating until well mixed and the mixture makes a ribbon trail on itself when the whisk is lifted.

Alternatively beat the egg yolks, sugar and lemon rind for 5 minutes or until thick in an electric mixer. Add the lemon juice to the egg mixture and continue beating for 15 to 20 minutes or until the mixture makes a ribbon trail on itself when the beater is lifted.

Remove the bowl from the pan and set it in a large bowl or baking dish containing cold water. Continue whisking until the mixture and the bowl are quite cold.

Pour in the gelatine and stir well.

In a small mixing bowl, whip the cream with a wire whisk or rotary beater until it is thick but not stiff, and fold it into the egg and lemon mixture. Place the bowl in the refrigerator to chill for 45 minutes to 1 hour, or until the mixture is cold but not quite set.In a large bowl, beat the egg whites with a wire whisk until they form stiff’ peaks. Carefully fold the egg whites into the souffle mixture. Turn the mixture into a souffle dish or serving bowl and place in the refrigerator to set for 4 hours or overnight before serving.

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