Cold lemon souffle

Setting • 4 hours, Special equipment • electric mixer• 1 quart (1.2 liter) soufflé dish

ServeS 6–8

one x ¼oz (7g) envelope unflavored gelatin (about 2¼ tsp)

6 large eggs, separated

2/3 cup granulated sugar

juice and finely grated zest of 1 lemon

2 cups heavy whipping cream

Method:

1 Soften the gelatin in 3 tablespoons warm water for 5 minutes, then stir to dissolve. Meanwhile, cut a 4in (10cm) strip of parchment paper and grease lightly with vegetable oil. Wrap it around the top of a 1 quart (1.2 liter) soufflé dish, oiled-side facing inward, so it stands at least ¾in (2.5cm) higher than the rim of the dish. Secure with kitchen twine or tape.

2 Put the egg yolks, sugar, and lemon juice in a mixing bowl and beat with an electric mixer until the mixture is thick and creamy and leaves a trail when the beaters are lifted. Beat in the gelatin mixture and let stand for 10 minutes, until it begins to thicken.

3 Place the cream in a large bowl and beat until it forms soft peaks. Fold the whipped cream into the egg yolk mixture. Place the egg whites in a bowl and, using clean beaters, beat with an electric mixer until they form stiff peaks. Fold into the egg yolk mixture along with the lemon zest.

4 Spoon the mixture into the soufflé dish, then cover and transfer to the refrigerator to set for at least 4 hours or overnight. Carefully remove the parchment paper collar and serve.

variation:

Use 2 teaspoons of vanilla extract instead of the lemon zest and juice.

Cold lemon souffle