Cold Desserts Recipes - Lemon And Blackberry Soufflé

Ingredients

• grated rind of 1 lemon and juice of 2 lemons

• 15ml/2 tbsp powdered gelatin

• 5 size 4 eggs, separated

• 150g/1 1/4 cups caster sugar

• a few drops of vanilla essence

• 400ml/1 2/3 cups whipping cream

FOR THE SAUCE

• 175G/1 1/2 cups blackberries (fresh or frozen)

• 25-40g/2-3 tbsp caster sugar

• a few fresh blackberries and blackberry leaves, to decorate

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Method:

1. Place the lemon juice in a small saucepan and heat through. Sprinkle on the gelatin and leave to dissolve, or heat further until clear. Allow to cool. Put the lemon rind, egg yolks, sugar and vanilla into a large bowl and whisk until the mixture is very thick, pale and really creamy.

2. Whisk egg whites until almost stiff. Whip the cream until stiff. Stir the gelatin mixture into the yolks, then fold in the whipped cream and lastly the egg whites. When lightly but thoroughly blended,. turn into a 1.5litre/6 cup soufflé dish and freeze fro about 2 hours.

3. To make the sauce, place the blackberries in a pan with the sugar and cook for 4-6 minutes until the juices begin to run and all the sugar has dissolved. Pass through a nylon sieve to remove the seeds, then chill until ready to serve.

4. When the soufflé is almost frozen, scoop or spoon pout on to individual plates and serve with the blackberry sauce.