Cold Lemon Soufflè

Cold Lemon Soufflè

This cold lemon soufflé with lemon jellies is the perfect dessert to impress guests or family. It has a delicious and light consistency and is a fantastic addition to your arsenal of sweet recipes. The recipe comes across as difficult, but it consists of three basic mixtures which are brought together in the end. If the recipe is followed correctly, it will deliver the results and is incredibly versatile for plating. It can be made up to three days in advance._DSC0857You will need: (Makes 8 5cm moulds)

A sugar thermometer
2 ¼ tsp Gelatine
4-6 Tbsp Water
200g castor sugar
Juice of 2 fresh lemons
3 eggs, separated
250ml double cream

For the biscuit base:
One packet of sweet biscuits (tennis biscuits, ginger nuts etc.)
100g melted unsalted butter
Blitz the biscuits in a food processor until fine and add the butter until combined. Press into the desired mould evenly to create the base and refrigerate.

Method

Dissolve 100g castor sugar into 2tbsp water in a saucepan.
Bring to the boil and using a sugar thermometer, bring it to soft ball stage (116oc).
Whisk the egg yolk and add the sugar syrup in a slow, steady stream whilst whisking continuously until the yolks are pale and creamy.
Boil the remaining sugar and water to soft ball stage again and make another syrup as before.
Beat egg whites in a a stand mixer until stiff and slowly add the second syrup in a slow, steady stream to make an Italian meringue.
Place the lemon juice into a saucepan and bring to the boil.
Add the gelatine and whisk until dissolved.
Fold lemon juice mixture into egg yolk mixture then fold together with the meringue, cream and egg yolk mixture.
Pour or pipe the mixture into mould with biscuit base and plastic sheet lining so that it is level.
Chill in the fridge overnight.

Lemon Jellies

Place ½ cup of sugar, juice of two lemons and flesh of two lemons into a saucepan
Place on the heat and add water to cover
Let it boil for about 30 seconds
Bloom 3 tsp gelatine in a little water and combine
Strain into container and refrigerate
Cut into cubes or whatever shape desired and serve with the soufflés

_DSC0869_DSC0855

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Leave a Comment

Your email address will not be published. Required fields are marked *