Cold lemon soufflé with lemon curd

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Cold lemon soufflé

Makes 6 soufflés.
You will need 6 x 5cm diameter and 5cm high soufflé ramekins.

Ingredients:
   
3 large eggs (55-60g/egg), separated
210g castor sugar (250ml)
2 medium size lemons
10ml gelatin
50ml water
250ml     cream, lightly whipped
  Ginger biscuits, for serving

Method:

  1. Whisk the egg yolk, lemon rind and add castor sugar slowly while whisking with an electric mixer until light and fluffy.
  2. Gently heat the lemon juice and slowly add to the egg yolk and sugar mixture with the machine running.
  3. Soak the gelatin in the cold water to make a sponge – melt over low heat and pour with a steady stream into the egg- lemon mixture.
  4. Set slightly and fold the soft whipped cream into the lemon- egg mixture.
  5. Pour into prepared soufflé cases. Set in refrigerator for 1h.

To prepare the soufflé dish:

Fold a large piece of greaseproof paper in three lengthways (it needs to be long enough to go around the outside of the dish and wide enough to extend 2cm above the rim).
Wrap the paper around the dish and secure with kitchen string. Lightly brush the inside of the paper above the rim with oil.
To serve the soufflé

To serve, take off the string and carefully remove the paper collar. Roll the sides of the soufflé in finely crushed ginger biscuits. Serve with granadilla coulis in a small jug on the side.

Lemon Curd

(Makes enough filling for a 26cm sponge cake or pavlova disc)

Ingredients:
   
375g butter
310g sugar
280ml      lemon juice
  Zest of one lemon
225g egg yolks (+- 12 egg yolks)

Method:

  1. Bring the butter, sugar, lemon juice and rind to the boil in a medium size saucepan.
  2. Cook for 5 minutes over low heat.
  3. Remove from the heat and slowly pour the hot lemon mixture onto the egg yolks (in a glass bowl) while whisking all the time.
  4. Pour back into the saucepan and set over medium heat.
  5. Bring to a slow re-boil and boil for 5 minutes.
  6. Pour through a sieve and store in a sterilised jar.
  7. Keep refrigerated.