Chilled lemon soufflé from Luscious Lemon Desserts by Lori Longbotham

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Raspberry sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested garnishes.

  • chawkins on March 31, 2013

    Rich lemony goodness. Well worth the effort and the number of bowls dirtied. You have to use a hand mixer for this as the egg base is whipped for 15 minutes over simmering water, then gelatin is added and you whip it some more until the mixture comes to room temperature, you then need to whip the egg whites in another bowl and the heavy cream in yet another bowl before folding everything together. Then you wrap a collar around your souffle dish and pour the mixture in to achieve the souffle look.

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