08 Jul Cold Lemon Soufflé
Cold Lemon Soufflé
8 July 2021
PREP. TIME: 30 mins - Chill Time: Min 2 hours - Serves: 6 - 8
Soufflé au Citron is a handy desert which makes a wonderful finale to any meal.
Do not overlook the final decoration of the toasted almonds and edible flowers. I use violets because I grow them myself but you can buy edible flowers at the markets and good fruit and vegetable stores, otherwise hunt around in your own garden (the flowers of most fruit, vegetables and herbs are edible). The crunch of the toasted nuts and the prettiness of the flowers give the first cues as to what a sublime dish this is.
For further presentation - be sure to go all out with the serving bowl that you choose.
Remember all of those big cut glass trifle bowls that couldn't be given away at one time? That is what you are looking for. If you don't have one lurking in the back of your cupboard you are bound to find one at your local opportunity shop, if not your mother's house or that of a friendly neighbour.
2 1/4 Titanium strength gelatine leaves
1/2 cup water
180g caster sugar
450 ml cream
1 cup almond flakes
A small handful of Violets or other edible flowers to garnish
2 large mixing bowls that fit the electric mixer
2 large mixing bowls and a hand held beater
Spare bowl for the beaten egg whites.
Balloon whisk attachment
Small stirring spoon
Step 1 - Prepare your Ingredients
Place a small saucepan on the bench, place 1/2 cup cold water in it and Soften the gelatine leaves in this. After a few minutes, discard the liquid and gently squeeze the gelatine leaves. Place the softened leaves back in the empty saucepan and set aside on the bench.
Zest the lemons
Squeeze and measure 120ml lemon juice and strain it into the saucepan over the softened gelatine leaves.
Place this mixture over very low heat and stir for a few minutes or until the gelatine has dissolved. Do not boil this mixture or you will deactivate the gelatine. Set aside to cool.
Separate the eggs.
Weigh the sugar
Beat the Egg Whites
Do this with a pinch of salt added to the eggs. Beat using a whisk attachment until the egg whites are firm but not dry. Transfer to a bowl and refrigerate.
Whip the cream
Use the whisk attachment - Refrigerate until ready to use.
(You can use the bowl that you whisked the egg whites in and no need to wash the beater).
Step 2 - Prepare the mixture
Using a clean bowl and whisk attachment, beat the egg yolks on medium speed , gradually adding the sugar. When they are pale and firm, stir in the lemon zest.
Gently fold in the cool gelatine and lemon juice.
Stir in the cream, whisking it by hand through the yolk and lemon mixture until completely smooth.
Lastly fold in the egg whites. Fill either individual soufflé bowls or a large glass serving bowl, creating a mound on top.
Chill in the refrigerator until ready to serve.
Step 3 To Serve
Toast the almonds gently in a dry pan until slightly coloured. Shake them through a wire strainer - discarding any crumbs.
The almonds will become crunchier as they cool.
Decorate the top of the soufflé with toasted almonds and edible flowers.
LOOK AT YOU! You just made a soufflé.
Recipe adapted by Elizabeth Peddey from The Pleasure of the Table, The cooking and artistry of Wiviene de Stoop.
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