Cooking for 1971 Lemon souffle

Press, Volume CXI, Issue 32803, 31 December 1971, Page 5

Cooking for 1971 Lemon souffle

You need:— 3 eggs 3ozs castor sugar Juice 2 lemons Half an oz gelatine Grated rind 1 lemon 1 cup evaporated milk or cream For decorating whipped cream, glace cherries,! nuts, etc. Method: Put egg yolks, I sugar and lemon juice in top. of double saucepan or in a! basin over boiling water and beat together until light in colour and thick. Soften gelatine in tablespoon cold water, add 2 tablespoons boiling water and stir until dissolved. Add dissolved gelatine to custard together with lemon rind and set aside to cool. Chill evaporated milk (if you are using this) and whip this or the cream until thick. Beat egg whites until stiff. Fold in the whipped cream to custard mixture then finally fold in egg-whites and pour into a straight sided dish, or souffle dish, to which has been attached a collar to come above the rim of the dish for about two to three inches made from greaseproof paper or foil. The mixture should come to nearly the top of the

paper “collar.” Leave in refrigerator to set firmly. Before serving carefully remove the paper of foil collar, leaving the souffle mixture rising above the rim of the dish. Carefully press on to this finely chopped nuts and decorate top with piped whipped cream, glace cherries, nuts, etc.