Chilled lemon soufflé
- April 2005
- Serves 8
- Takes 55 minutes to make, plus 4 hours chilling
This make-ahead lemon soufflé recipe is easier than it looks but you don’t have to tell your dinner party guests that.
- 26.4g (14.7g saturated)
- 41g (41g sugar)
We’ve used leaf gelatine but you could use an 11.7g sachet of powdered gelatine, dissolved according to the packet instructions and stirred into the lemon mixture.
If the idea of serving a soufflé scares you, don’t worry – this delicate, light lemon soufflé is cold, and is set in the fridge using a little gelatine. The soufflé effect is made with a paper collar, which is put around the dish before it is filled with the mousse. When the paper is removed, it looks as if the soufflé has ‘risen’ out of the dish.
Pick out and enhance the tangy, light lemon flavours in this dessert by pairing it with small glasses of succulent, chilled German or Austrian dessert Riesling.
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