15
Cold Lemon Soufflé
-5 eggs, separated
-1 cup caster sugar
-2 teaspoons grated lemon rind
¾ cup strained lemon juice
-1 tablespoon gelatine
-1/4 cup cold water
-300ml thickened cream lightly whipped
Directions
Cut a piece of foil 5cm longer than circumference of a deep 16cm soufflé dish. Fold foil
in half and wrap around the outside of dish. Secure foil with string. Beat egg yolks, sugar
and lemon rind on Speed 3 until the sugar has dissolved, and the mixture is pale and
thick. Heat lemon juice and gradually add to yolk mixture while beating. Combine
gelatine with water in a small bowl. Stand bowl in hot water and stir until gelatine
dissolves. Add gradually to lemon mixture- continuing on speed 1.
Transfer mixture to a large bowl, cover and refrigerate for 15 minutes. Using a metal
spoon fold cream into the lemon mixture. Beat egg whites on Speed 5 until soft peaks
form. Fold whites quickly and lightly into the lemon mixture. Pour gently into the
prepared dish and chill until set.
Serve with whipped cream.
Tropical Treat
-
125g butter, softened
-1 cup firmly packed brown sugar
-1 egg
-1 cup crushed pineapple, drained
-1 1/2 cups self-raising flour
-1 cup milk
