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Ingredients |
|
| 5 | Eggs separated into yolks and whites | |
| 300 g | Caster Sugar | |
| 3 | large juicy Lemons, grated rind and juice. Your need about 6 fl oz of lemon juice | |
| 2 pkts or 3 to 4 tsps | Gelatine | |
| 2 tbs | Water | |
| 300 ml | Cream - whipped | |
| 60 g | chopped pstachio nuts | |
| 0,25 tsp | cream of tartar |
Method
- Beat the egg yolks with the sugar and rind and juice of the lemons over a pan of simmering water (bain marie) until the mixture is thick and moose like. I cheat and give it a few minutes in the microwave on medum but be careful if you cook it too much it appears like boiled egg, too little and you have a pool of lemon mixture at the bottom of the soufl
- Dissolve the geletine in warm water and a tsp of sugar until clear and stir into the lemon mixture.
- Whip the cream until it is thick. Warning French double cream is nothing like double cream in the UK but you might try addind Fixe Chantilly. It will help to keep it stiff. Alternatively try to find some Elmlea double cream. If you are in Paris you are lucky Marks and Spencer sell British double cream.
- Gently fold the cream into the mixture.
- Whisk 5 egg whites with the cream of tartar and fold into the mixture.
- Butter and sugar the inside of a Soufle Dish If you have made a large soufle or have only a small soufle dish then extend the sides up with grease proof paper which has been oiled and sugared. Do not use butter here otherwise the soufle will stick to the paper.
- Pour in the mixture and place in the refrigerator to chill.
- To serve carefully remove the grease proof paper if used and sprinkle the surface with the chopped pstachio nuts.
I first made this soufle on the day after the ill-fated announcement by Edwena Currie that most eggs in the UK were infected with salmonella and that all eggs should be cooked almost to the point of extinction. I can say that all my guests that night of which there were 18 enjoyed the soufle and not one of them reported being ill the next morning. I have made it many times since and it always go down well.
The only problem with this desert is that I always use three or four kenwood mixer bowls otherwise its preparation becomes a nightmare. If you need to reuse your bowl ensure that the whisk and the bowl are thoroughly cleaned for the egg white otherwise you will whip it all day and it will still remain liquid.