Cold Lemon Soufflé (Soufflé milanaise)

Cold Lemon Soufflé Soufflé milanaise

Ingredients

½ pint of cream

2 Lemons

½ oz of gelatine

½ lb of sugar

5 oz of eggs (3 approx)

1 oz Almond nibs or green almond

Method

1.    Prepare the Soufflé mould by tying a band of greased proof paper around the side so that is extended ½ inch above the top.

2.    Add the gelatine to the juice of the lemons and warm to dissolve.

3.    Whisk the egg yolks and sugar over a Bain-marie to a thick cream

4.    Add the dissolved gelatine solution

5.    Whip the cream and fold carefully into the mixture.

6.    Whisk the egg whites to a stiff foam and carefully fold this into the mixture.

7.    Pour into the prepared soufflé mould and allow it to set in the refrigerator.

8.    Finish by removing the paper band and decorating the edge with almonds and topping off with a swirl of whipped cream.