For the Souffle
- 150g Tate & Lyle Golden Caster Sugar
- 300ml double Cream
- 6 large eggs (separated)
- 3 unwaxed lemons
- 15g sachet powdered gelatine
- Tate & Lyle Icing Sugar (to dust)
- 1 tbsp shelled pistachio nuts (finely chopped)
HOW TO MAKE THIS RECIPE
- First prepare the soufflé dish, 900ml (1½) pint capacity. Cut a double strip of non-stick parchment paper, long enough to fit around the dish and deep enough to stand about 7.5cm (3”) above the top. Secure with sticky tape or tie tightly with string, making sure the paper is held firmly against the dish. Alternatively, prepare 6 individual soufflé dishes in the same way. Stand on a flat plate or tray.
- Finely grate the zest from the lemons and put into a large bowl.
- Squeeze the juice and strain into a small bowl, add 2 tablespoons water and sprinkle over the gelatine. Leave to stand until the gelatine becomes spongy. Place the bowl over a pan of simmering water until the gelatine dissolves and the liquid is clear. Remove.
- Add the egg yolks to the bowl with the lemon zest and stir in the Tate & Lyle Golden Caster Sugar. Using an electric beater, whisk until thick and mousse-like. Pour over the warm gelatine and whisk together. Lightly whip the cream until soft peaks form then fold into the soufflé mixture. Refrigerate until it starts to thicken.
- Whisk the egg whites until they form soft peaks. Fold one large spoonful into the lemon mixture to lighten the texture then gently fold in the rest. Pour into the prepared dish or dishes and refrigerate until set.
- To remove the paper, remove the string and use the edge of a palette knife to ease the paper away from the soufflé. Place the knife behind the paper and gently pull the paper without pulling the soufflé .
- Dust with the Tate & Lyle Icing Sugar and scatter over the chopped nuts.