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Lemon And Pistachio Souffle Recipe

by Global Cookbook

Ingredients

20 gm Powdered gelatine 3 x Lemons, juice of 4 x Large eggs 200 gm Caster sugar

150 gm Pistachio nuts, blanched and skinned 350 ml Double cream 200 gm Almonds, flaked

Directions

1. Prepare 4 ramekin dishes with a greaseproof paper collar so which the souffle rises 3 inches above the top of the dish.
2. Sprinkle gelatine over half the lemon juice in a small bowl and leave to soak for 5 min. Place the bowl over a pan of simmering water and stir till dissolved.
3. Separate the Large eggs. Whisk the egg yolks, sugar and remaining lemon juice together in a bowl over a pan of simmering water till the marks are clearly visible.
4. Add in the dissolved gelatine and allow to cold. Chop the pistachio nuts.
5. Mix the minced nuts into the souffle mix. Whip the cream till stiff, then fold into the mix. Whisk the egg whites till stiff and fold into the mix.
6. Pour into the ramekin dishes, allowing the mix to rise above the top of the dish retained by the greaseproof paper. (The idea for this dish is to resemble a warm souffle).
7. Refrigeratefor one hour till set. Take out of fridge, sprinkle 1oz of cocoa pwdr on to the souffle.

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