Light and tangy souffle
Provided by anneyoung
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Lightl grease the dish and secure a piece of greaseproff paper around the 1 1/2pt souffle dish. Make sure it is very tight at the collar so that it stands about 2 inches above the dish
- Prepare the gelatine - put hot water in a basin and sprinkle the gelatine into it. Place over a pan of hot water to dissolve. Once dissolved leave to cool slightly
- Grate the lemon rind and extract the juice
- Whisk egg yolks and sugar together until thick and creamy, add lemon zest and juice, pour in the gelatine mixture, mix gently but thoroughly
- Whisk cream to floppy stage, then whisk egg whites until stiff
- Fold the cream jnot the yolk and gelatine mixture, then fold in the egg whites
- Pour into souffle dish then leave to set in the fridge for about 2 hours
- When ready to serve relaease the greaseproof collar with a palette knifr against the paper
- Decorate the sides with chopped nuts
- Pipe a little whipped cream around the top and finish with grapes cut in half
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