Directions: |
Directions:Take a 10 inch length of parchment paper and fold in 3, then tie it around a 5 cup straight-sided soufflé dish, so that the paper extends 3 inches above the top. lightly oil the dish. Set aside in refrigerator.
Soak the gelatine in bowl of water and place into larger bowl of warm water stir until completely dissolved.
Meanwhile, put the lemon zest and 1 cup of sugar in food processor until the zest is finely ground.
Beat juice, egg yolks, salt and sugar mixture with electric mixer. place into a large heatproof bowl. Bring a saucepan of water to the boil. Place the bowl over the pan of hot water, making sure the bottom of the bowl is not touching the water. Using an electric mixer whisk, whisk the lemon mixture for about 15 minutes, until thickened and pale in color. Remove from heat. Add gelatin mixture and continue to beat until at room temperature.
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In a clean bowl, whisk the egg whites until just foamy sprinkle in the ½ cup sugar continue beating until eggs form stiff peaks. In another clean bowl, whisk the whipping cream until softly thickened and form stiff peaks.
Place the bowl with the lemon and yolk mixture in larger bowl of ice water. whisk until the mix is beginning to set and stiffen. Fold the whipped cream into the lemon mixture until no traces of white are left, then fold in the egg white, again until no traces of white are left. Pour into the prepared dish smooth top with rubber spatula and chill for at least 4 hours or until set.
To serve, carefully remove the string and paper collar from around the soufflé (sliding a wet knife between the paper and soufflé makes this easier). sprinkle top with toasted pecan bits. |
This recipe for Lemon Souffle is from