200ml double cream
2 lemons: zest and juice
1 lime: zest and juice
100g caster sugar
4 eggs – whites and yolks separated
15ml or 1 satchet powder gelatine
Prep to Cook: 3 mixing bowls, spatula, Jug and small pan, teaspoon, Electric hand mixer, grater and plate, lemon squeezer, deep dish to serve
It is worth being very organised when making this recipe
1. Prep the bowls:
Bowl 1: put the double cream with the lemons zest
Bowl 2: egg yolks and caster sugar together
Bowl 3: put egg whites into the largest bowl
2. Prep the gelatine: Start by boiling water
Place 100ml of water in a measuring jug and then sprinkle over the gelatine
Never put the water over the gelatine!
Stand the jug in a pan and surround the jug with more boiling water
Leave to stand for 5 minutes – it seems ages but it is the best way
After 5 minutes the gelatine mixture should be crystal clear and runny
Stir it with a teaspoon and check it carefully
3. Prep the soufflé: Work in the three bowls 3,2 and 1
Keep the textures similar
Bowl 3: Using a hand held mixer firstly whisk the egg whites until they stand in peaks and do not slip in the bowl
Bowl 2: Beat the egg yolks and sugar until it is really light and fluffy and pale yellow
Bowl 1: Now plunge the mixer in the double cream and whisk it until it also stands in soft peaks – don’t over-whip the cream
Use a spatula or large spoon now and stir in the lemon juice to the egg yolk mixture
Stir in the gelatine and then alternate spoons of cream and egg whites
Mix until the bowls are all combined
Pour or spoon into serving dishes
Allow to set in the refrigerator
Decorate with cream or blueberries
Citrus soufflé is a light zesty mousse that is always a success – team it up with other puddings to create a trio. Make it when you want to impress and when you want to be sure that your skills will be appreciated. Citrus can be any mixture of oranges lemons and limes. Add a teaspoon of limoncello for a luxury version. Make at least a day in advance but decorate at the last minute. This soufflé will freeze well and thaw overnight in the refrigerator.
Cooks Know How: This is exciting for a cook. Using gelatine is special. You can see how is sets the mixture despite the fact that it looks such a small amount. You will remind yourself just how citrus fruits are especially when you are zesting them. You will need to use the very fine grater to obtain just the lemon oils and the yellow colour. You do not want ‘marmalade’ size pieces. You will be amazed how much the egg whites expand as you whip them. Use a clean mixing bowl for this and when you separate the yolks be sure that you do it cleanly and do not spill any yolk into the whites. You will notice how the double cream thickens as you whip it due to the fat content of around 48%. The end product combines all the ingredients and it should be light and delicate melt in the mouth, not at all rubbery. It is a wonderful special dessert made with skill.
Make it again and again. Try varying the serving dish. Try tall glasses or coffee cups or even scoop out a melon and pour in the citrus soufflé. Always chill before serving.