Preparation time is 30minutes
Total time is 30minutes
Serve is for 8 people
Unable to load
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
8
- 2teaspoons powdered gelatine
- 6 large eggs, separated
- 125grams golden caster sugar
- 1 lemon, juice and zest
- 2 cup double cream, or whipping cream
Nutrition per serving
1450kJ / 346Cal
1450 Kilojoules or 346 Calories
17% of daily energy intake*
Protein
6.7grams
Fat
26.9grams
Carbs
19.1grams
Sugars
18.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Soak the gelatine in 3 tablespoons of warm water for 15 minutes, then stir to dissolve. Meanwhile, cut a strip of greaseproof paper 10cm deep and lightly grease with vegetable oil. Wrap it around the top of the soufflé dish so it stands 2.5cm higher than the rim of the dish. The oiled side should face inwards. Secure with a paperclip.
Step 2 of 4
Put the egg yolks, sugar, and lemon juice in a mixing bowl, and whisk with an electric hand whisk until the mixture is thick and creamy and leaves a trail when the whisks are lifted up. Whisk in the gelatine mixture and leave for 10 minutes, or until it begins to thicken.
Step 3 of 4
Meanwhile, place the cream in a mixing bowl and whisk with an electric hand whisk until it forms soft peaks. Fold into the egg yolk mixture. Place the egg whites in a mixing bowl and whisk with an electric hand whisk until stiff peaks form. Fold into the egg yolk mixture along with the lemon zest.
Step 4 of 4
Spoon the mixture into the soufflé dish, then transfer to the refrigerator to set for a couple of hours. Remove the paper and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.