Ingredients

  • 20 large lemons, zested and juiced
  • 5 tablespoons gelatin
  • 30 large eggs, separated
  • 1400 grams sugar, caster
  • 1500 milliliters whipping cream
  • Garnish
    • 10 lemon, zested
    • 1 ¼ cups sugar, caster
    • 1 ¼ cups water
  • raspberry couli

Directions

1. Prepare soufflé bowl. Tie double thick wax paper around edge so at least 1in/2.5cm above rim. Oil paper.
2. Sprinkle gelatin over lemon juice in a small saucepan. Cream yolks and sugar until to the ribbon stage. Cool. Add lemon zest.
3. Dissolve gelatin and immediately add to yolk mixture. Place in ice bath and stir frequently until to the parting of the waves stage. Fold in cream. Taste, if too tart, add a little powdered sugar, if too bland add more lemon juice.
4. Whisk egg whites until soft to medium peaks and fold them into soufflé. Pour into soufflé dish. Refrigerate for at least 2-3 hours.
5. Garnish: Dissolve sugar in water. Bring to a boil with zest added. Continue boiling until short thread stage. Pour out onto greased wax paper and separate zest as much as possible. Let cool. Garnish with candied zest.

Notes
Notes:Original recipe serves 4. Fills 4 - 3" ramekins with little soufflé collar. Figure when served in buffet in 1 large bowl it will serve 8. Rescale from 80 back to 8, then change info and ingr to 4.


Categories
Souffles
Keywords
Souffles
MacGourmet downloadCold Lemon Soufflé. To import, drag image to your MacGourmet recipe box.