Lemon Souffle

Intro

I don't know where this recipe came from but it is one of my Mums. Its more of a mousse so I don't know why we call it a souffle ... but we do.

For our family Christmas lunch would not be complete at all without a big glass bowl of this light as a feather gorgeous dessert. We usually don't decorate it at all - just plain - and serve it with big fragrant strawberries or raspberries. On a whim once I added tequila, on the assumption that tequila improves pretty much anything, and while it was nice I wouldn't mess with the recipe too much. Its perfection just as it is.

Recipe

• 4 separated eggs
• 8 tablespoons caster sugar
• 2 and a half lemons - finely grated zest and juiced
• 2 teaspoons gelatine soaked in 5 tablespoons cold water
• 1/2 pint cream

Place the egg yolks, sugar, lemon rind and juice in a basin over hot water on the stove and whisk until the sugar dissolves and mixture thickens a little. Remove from the heat, place in a cold water bath and whisk until it is cooled and thickened. Take the dissolved gelatine and stir into the egg yolk mixture. Whip cream until thick and fold gently into yolk mixture. Its much easier to get a smooth dessert if you don't over whip the cream. Whip the egg whites until stiff - again not too stiff - and fold through gently. Pour into serving bowls, 1 big or individuals, cover with gladwrap, refrigerate overnight and and serve.