Cold Lemon Souffl Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Eggs,
6 ounce: Castor sugar,
1: Lemons, grated zest
5 Sheets: gelatine, -=OR=-
1/2 ounce: Gelatine, sponged in
2: Lemons, juice
1 pinch: Salt,
1 pinch: Cream of tartar,
TO DECORATE
Lemon slices,
Directions:
If using leaf gelatine, place them, one by one in a large shallow dish of
cold water. Allow to soften, then drain and place in small bowl with the
lemon juice and continue as if using powdered gelatine that has been
sponged.
For powdered gelatine, put juice of the lemons in a small bowl, stir well
and then sprinkle the gelatine over slowly enough to avoid forming a "knot"
of powder. When "sponged", ie when the gelatine has absorbed the liquid and
become a mass, place the bowl (or jug) in a pan of boiling water, and heat
until the gelatine dissolves, when it can be added to the lemon
rind/sugar/egg mixture before cooking.
While the gelatine is sponging/softening, prepare the mousse base.
Separate the eggs, placing whites in a large completely grease free bowl.
Place yolks in the top half of a double saucepan or a basin capabale of
being heated (best is a zabaglione pan). Add to the yolks, the grated zest
of half the lemons (no need to use the rest) and add the castor sugar
little by little while beating. When really thick, add the gelatine/lemon
solution, and heat over simmering water. Do not stop beating for a moment,
and make sure you reach all over the bottom of the bowl. When the mixture
thickens again and becomes very light and mousse like, remove the bowl from
the heat, put into cold water and cool, beating from time to time.
While the mousse mixture is cooling, add the salt and tartar to the egg
whites, and beat to the soft peak. Cut and fold the cool mousse mixture
(dont let it set, of course) into the beaten egg white. Mix well, without
being so vigorous that you lose the lightness of the mixture, and pour into
a large serving bowl, or individual bowls. Level off gently and let set 4
hours minimum before serving. Dont keep too long, or the mousse can become
very rubbery.
Decorate just before serving with slices of lemon.
This recipe can be made with limes, but adjust the number depending on
their size.
IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp
cold water. Allow to soften, then drain and place in small bowl with the
lemon juice and continue as if using powdered gelatine that has been
sponged.
For powdered gelatine, put juice of the lemons in a small bowl, stir well
and then sprinkle the gelatine over slowly enough to avoid forming a "knot"
of powder. When "sponged", ie when the gelatine has absorbed the liquid and
become a mass, place the bowl (or jug) in a pan of boiling water, and heat
until the gelatine dissolves, when it can be added to the lemon
rind/sugar/egg mixture before cooking.
While the gelatine is sponging/softening, prepare the mousse base.
Separate the eggs, placing whites in a large completely grease free bowl.
Place yolks in the top half of a double saucepan or a basin capabale of
being heated (best is a zabaglione pan). Add to the yolks, the grated zest
of half the lemons (no need to use the rest) and add the castor sugar
little by little while beating. When really thick, add the gelatine/lemon
solution, and heat over simmering water. Do not stop beating for a moment,
and make sure you reach all over the bottom of the bowl. When the mixture
thickens again and becomes very light and mousse like, remove the bowl from
the heat, put into cold water and cool, beating from time to time.
While the mousse mixture is cooling, add the salt and tartar to the egg
whites, and beat to the soft peak. Cut and fold the cool mousse mixture
(dont let it set, of course) into the beaten egg white. Mix well, without
being so vigorous that you lose the lightness of the mixture, and pour into
a large serving bowl, or individual bowls. Level off gently and let set 4
hours minimum before serving. Dont keep too long, or the mousse can become
very rubbery.
Decorate just before serving with slices of lemon.
This recipe can be made with limes, but adjust the number depending on
their size.
IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp