Thursday, 3 October 2013

Lemon soufflé

CHEF BB
Lemon soufflé

Ingredients
Eggs separated                                    2 no
Gelatin                                                              10 gm
Sugar                                                     50 gm
Salt                                                                               to taste
 Lemon, grated rind of and juice of     2 no
Heavy whipping cream, whipped              50 gm

Method
Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored. Combine the yolks, gelatin, sugar, salt in a saucepan, stirring well. Cook over medium heat, stirring constantly, until the mixture begins to bubble. Remove from heat; stir in the lemon rind and juice and cool. Beat the egg whites (at room temperature) until foamy gradually add more sugar, beating until stiff peaks form.
Fold the egg whites and whipped cream into yolk mixture.
Spoon into a dish; cover and chill. Serve it chill. Bone appétit


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