Lemon Soufflé
An extremely lemony mousse – tart and delicious – at its best when citrus is fresh and plentiful as it is right now in the early months of the year. You can also make this with blood oranges. Note that it contains uncooked egg.
Serves 8
• Grated zest and juice of 3 unwaxed lemons
• 15g gelatine or 4 large leaves of gelatine
• 3 large or 4 medium-sized eggs, separated
• 115g caster sugar
• 300ml double cream
In a small pan, mix the lemon zest and juice and soak the gelatine in this mixture, warming it a little to dissolve it completely.
Beat the egg yolks and caster sugar until foamy, then add to the gelatine and lemon mixture.
Whip the cream, then wash the beaters and beat the egg whites to stiff peaks.
Fold the egg yolk mixture and the whipped cream together, then gently fold in the egg whites.
Pour it into a shallow bowl and leave it to set for 4 hours, or overnight, before serving.
Serve with segments of blood orange, lemon and Navel orange and some pouring cream.
