Cold Lemon Soufflé
No-bake frozen lemon soufflé, set with gelatin and garnished with toasted almonds.
Ingredients
cream
1/2 pint (3 dl)
lemon (juiced)
2
gelatin
1/2 oz (15 g)
sugar
8 oz (240 g)
pasteurized egg liquid
5 oz (150 g)
toasted almonds (for garnish)
1 oz (30 g)
Instructions
1
Prepare the mold
Wrap a strip of parchment or silicone paper around the outside of the mold, extending about 1.5 inches above the top of the mold.
2
Dissolve the gelatin
Add the gelatin to the lemon juice and heat until dissolved.
3
Whip the eggs
Whip the eggs and sugar until thick and creamy.
4
Combine
Add the dissolved gelatin mixture and stir to combine.
5
Add cream
Whip the cream and gently fold it into the mixture.
6
Chill to set
Pour into the prepared mold and let it set.
7
Decorate
Remove the paper collar and garnish the edges with toasted almonds; you can further decorate with whipped cream.
