Separate the yolks and whites of 3 eggs
Beat the yolks with 4 ozs of castor sugar in a basin over a pan of boiling water till the consistency of cream
Grate the rinds of 2 lemons into the mixture.
Now squeeze the juice of the 2 lemons and add gradually to the mixture but make sure you stir all the time .
In a separate bowl whisk the egg whites still they are stiff,
Beat 1 cup of cream till thick
Now this is the tricky bit 1/2 cup of cooled lemon jelly...1 step before it thickens .
Now I want you to add the jelly , cream and egg whites together
And add the egg yolk mixture .
Whip it all together till it begins to set .
Now pour this into individual buttered moulds or 1 large buttered casserole dish .
Stand in lower part of your refrigerator to set .
Traditionally this soufflé is decorated with almonds and crystallised cherries .(. optional )
Serve very cold .
Beat the yolks with 4 ozs of castor sugar in a basin over a pan of boiling water till the consistency of cream
Grate the rinds of 2 lemons into the mixture.
Now squeeze the juice of the 2 lemons and add gradually to the mixture but make sure you stir all the time .
In a separate bowl whisk the egg whites still they are stiff,
Beat 1 cup of cream till thick
Now this is the tricky bit 1/2 cup of cooled lemon jelly...1 step before it thickens .
Now I want you to add the jelly , cream and egg whites together
And add the egg yolk mixture .
Whip it all together till it begins to set .
Now pour this into individual buttered moulds or 1 large buttered casserole dish .
Stand in lower part of your refrigerator to set .
Traditionally this soufflé is decorated with almonds and crystallised cherries .(. optional )
Serve very cold .
No comments:
Post a Comment