LEMON SOUFFLE
Gelatin 15gms
Lemon 3nos
Eggs 4nos
Castor sugar 100gms
Double cream 150ml
GARNISH:
Mint leaves sprigs
PREPARATION:
Soak gelatin in about 50ml cold water, lightly grate the skin of lemon to extract the zest. Squeeze the juice of lemon. Mix zest, juice, egg yolks and sugar and whisk over a double boiler until the mixture thickens. Remove. Melt gelatin over a double boiler band add to the prepared custard. Mix and strain. Place over a bed of ice. As soon as it becomes to set, fold in whipped cream followed by stiffly beaten egg whites. Pour into 8 individual dishes. Place in refrigerator to set.
Serve in the moulds itself or demould, garnish with sweetened whipped cream and a sprig of mint leaf.
