Ingredients
serve 6
oil for greasing
grated rind and juice of 3 lemons
5 large eggs, separated
1/2 cup caster sugar
11/2 powder gelatine
2 cups double cream
For the topping
1 cup flaked almonds
3/4 icing sugar
Method
1) cut a large strip of greaseproof paper long enough to fit around a 900ml/ 3 3/4 cup soufflé dish and wide enough to extend 7.5 cm/ 3in above the rim. Fit the paper around the dish, tape and tie it around the dish with string, to be very secure.
2) brush the inside of the paper with oil
3) whisk together lemon rind and yolks, then add 6 tbsp caster sugar, whisk until creamy
3) place the lemon juice and gelatine in a bowl, set aside for 5 minutes, then place the bowl over a saucepan of boiling water, stir until the gelatine as dissolve, cool for 3-4 minutes, then stir the gelatine and lemon juice into the egg yolk mixture
4) in a bowl, whip the cream to soft peaks, fold into the egg yolk mixture and set aside
5) whisk the egg whites to stiff peaks, gradually whisk in the remaining caster sugar until stiff and glossy
6) quickly fold the whites into the yolk mixture
7) pour into the soufflé dish, smooth the top and chill for 5 hours, 30 minutes before serving put the dish into a freezer
8) to make the almond topping: Preheat the grill. Brush a baking tray with oil , sprinkle the flaked almonds across the tray and sift the icing sugar, grill until the nuts turn golden and the sugar as caramelised, cool
9) brake the almond sugar into pieces, before serving remove the paper carefully helping with the blade of a long knife, if necessary.
To serve sprinkle with the almonds.
Read also: Chocolate Cheesecake Recipe Super Chocolate Cookies Recipe
Chocolate Ganache Most Perfect Chocolate Cake Recipe
Tiramisu Recipe Jewish Coffee Cake Recipe
