Lemon Soufflé

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
for flavouring cream
for garnish
Instructions (12)
  1. Soak the gelatine for an hour in a little water.
  2. Beat the yolks and sugar for fifteen minutes.
  3. Add the juice of two lemons and the grated rind of one and a half.
  4. Whip the whites to a stiff froth.
  5. Stir them lightly in.
  6. Take the gelatine out of the cold water.
  7. Dissolve it in a very little hot water.
  8. When cooled pour it very gradually into the mixture, which must be beaten all the while.
  9. Beat for five minutes in a cold place.
  10. Pour into a silver or glass dish.
  11. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla.
  12. Garnish with grated pistachios.
Original Text
*Lemon Soufflé 4 eggs 7 ozs. powdered sugar 6 leaves gelatine (over ¹⁄₄ of an oz.) 3 lemons Whipped cream Soak the gelatine for an hour in a little water. Beat the yolks and sugar for fifteen minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in. Take the gelatine out of the cold water. Dissolve it in a very little hot water. When cooled pour it very gradually into the mixture, which must be beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea-spoon vanilla. Garnish with grated pistachios.
Notes
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