Recipes

Method

1. Take a piece of baking paper 25cm long, and fold in into 3 to make it thicker. Take a souffle dish with a 1 litre capacity, and tie the baking paper with string around the dish. The paper should be 3-5 cm above the rim of the dish.
2. Soak the gelatin in cold water and set aside.
3. Meanwhile, pour the lemon juice and zest, egg yolks and sugar into a heatproof bowl. Place over a pan of simmering water, ensuring the water is not touching the base of the bowl.
4. Whisk the egg yolks mixture until pale, thick and smooth.
5. Heat 3 tbsp of water in a pan until hot. Squeeze the water from the gelatin leaves, and place them in the water. Take off the heat and stir to dissolve.
6. Whisk the gelatin mix into the egg yolk mixture, and when fluffy set them aside to cool.
7. In a separate bowl, whisk the egg whites and vanilla extract until they form soft peaks. Set aside. In another bowl, whisk the cream until it thickens.
8. Gently mix the cream into the egg yolk mixture until completely combined.
9. Add the egg white, and fold through until the mix is smooth, and all one colour.
10. Pour into the souffle dish, and set for 4-5 hours.
11. Peel away the baking paper from the dish, which will give the appearance of the souffle being risen.
12. Serve immediately, with fresh cream if required.