Lemon Soufflé

Lemon Soufflé

This is a delicious, elegant, and fairly uncomplicated spring dessert. Bernadette knows that when most people read "soufflé," they are intimidated. Don't be! Bernadette knows best and would never steer you wrong!

What you need for this dish:

• 4 large eggs, separated
• 1 cup sugar
• Juice of 2 lemons
• Grated rind of 1 lemon
• 1 envelope of gelatin
• 1/4 cup of cold water
• 1 cup of heavy cream
• A pinch of salt
• Candied violets or fresh flowers to decorate

Here is how you make it:

• Prepare a 1 quart soufflé dish by rubbing the inside of the dish with almond oil. Then tie a collar around the top of the dish made with either parchment paper or foil and tied with a string to hold it in place above the top of the dish (see photo below).

• Soften gelatin in the 1/4 cup of cold water until it is spongy.
• Beat egg yolks, sugar, and lemon juice until the mixture thickens using an electric beater. Once it has thickened, stir in the grated lemon rind.

• Dissolve gelatin over hot water. Beat into the yolk mixture.
• Place the gelatin-yolk mixture in a cold bain-marie to start the gelatin to set and firm the mixture.

• Now whip heavy cream until stiff.

• In a separate bowl, whip egg whites and a pinch of salt until almost stiff--do NOT over whip.

• When egg yolk mixture has thickened and is syrupy, fold in the whipped cream.
• Finally, fold in the whipped egg whites.

• Pour mixture carefully into the prepared soufflé dish.

• Refrigerate for at least 1.5  hours.
• Before serving, remove the collar and decorate with whipped cream, candied violets, or small fresh flowers.