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Souffle au Citron Recipe

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This recipe for Souffle au Citron is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs, separated
1/3 plus 1 Tbsp. castor sugar
2 lemons
scant 1/2 oz gelatin
1/2 cup heavy cream

Extra whipping cream and chopped nuts for decoration
Directions:
Directions:
Lightly grease a 1 pint (2 cup) capacity souffle dish. Cut a double strip of parchment paper the height of the dish plus 3 inches and long enough to go around the dish. Grease the top 3 inches and tie the paper, grease side inside, around the dish.

Place the egg yolks, castor sugar, juice and finely grated lemon rind in a heatproof mixing bowl. Put the bowl over a pan of hot water and whisk until the mixture is thickened and creamy. Remove from heat and whisk until cooled. Dissolve the gelatine in 3 Tbsp. hot water and whisk into the egg mixture. Half whip the cream and fold it into the egg mixture. Cool. Whisk the egg whites until stiff enough to stand in peaks. When the cream mixture is just about to set, fold in the egg whites. Pour into prepared souffle dish and refrigerate until firm.

Remove the parchment paper from the souffle, carefully easing it away from souffle with the back of a knife. Decorate with chopped nuts pressed around the sides and rosettes of whipped cream on top.

Serve as soon as possible.

Makes 8-10 servings.
Personal Notes:
Personal Notes:
Gourmet Club - French Dinner, June 4, 1977

 

 

 

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