Lemon Souffle

Ingredients :

Lemon 3, and juice of an extra lemon
Powdered sugar 240 gms
Eggs 5
Cornflour 3 level tsp
Milk 900 ml
Gelatine 28 gm
Cream 4 tbsp
Souffle dish to hold 1 litre liquid to decorate the souffle
Cream 200 ml
Pistachios nuts or almonds 50 gm
Red Jam

Method:

First prepare the souffle dish. Cut a double strip of grease proof paper, long enough to go round the dish and overlap slightly and wide enough to come an inch and a half above the rim of dish. Wrap this collar round the outside of the dish and secure it tightly in position while it sets.

Grate the rind of three lemons and put it into the mixing bowl with the castor sugar. Separate yolks from whites if the eggs and add the yolks to the lemon rind and sugar with the cornflour and enough of the measured milk to make a smooth creamy consistency. Beat these ingredients well. Heat the remaining milk and pir it gradually on to the lemon mixture stirring all the time. Return the mixture to the pan and stir over a gentle heat until it comes to a boil. Simmer for a few minute and set aside to cool.

Squeeze the juice of three limes. Add enough juice to make 200 ml. Melt gelatine in the lemon juice in a small pan by heating it and when cool, stir into the lemon mixture. Stir in double cream, beat egg whites till stiff and lightly fold into the mixture. Immediately turn the souffle mixture into prepared dish. It should come at least 1" above the top of the dish and be held in by the paper collar. Leave the souffle to set for a few hours in the refrigerator.

Method To Decorate:

Untie the string and gradually peel of the paper. Spread thick coating of cream. Coat the sides with chopped nuts. Whip remaining cream, pipe eight whirls of cream stars around top of souffle. Add a tiny bit of red jam on top of cream. This souffle serves eight people.
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