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Ingredients
3 eggs, separated
1/2 cup castor sugar
2 lemons
1 tsp finely grated lemon rind
1/2 tbsp gelatin
5/8 cup double cream
Method
Lightly grease a 21/2 cups souffé dish, then lined it with greaseproof paper
1) place the egg yolks, sugar, lemon juice and zest 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 the heat and whisk until cooled
2) dissolve the gelatin into 3 tbsp hot water and stir into the egg mixture, cool
3) whisk the egg whites until peaks form, when the egg mixture is just about to set, fold in the egg whites
4) pour into the dish and set to chill
You can use apricots, instead of the lemon, just omit the lemon zest, use instead 5/8 cup apricot purée and reduce the lemon juice to 1/2 lemon
For strawberry or raspberry , prepare as for the apricot but omit the lemon juice.
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