How to make Cold Lemon Souffle -
Lemon flavoured chilled soufflé – an ideal dessert for a family get-together
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lemon rind (लेमन राइन्ड / नींबु की छाल), Lemon juice (नींबु का रस)
Cuisine : French
Course : Desserts
You can also find more Desserts recipes like Hot Chocolate Souffle Strawberry Shrikhand Fruit Tarts Churros with Pear Rabdi Yule Log
Cold Lemon Souffle Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 7-8 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Cold Lemon Souffle Recipe
Lemon rind 1/2 teaspoon
Lemon juice 1 tablespoon
Gelatine 2 teaspoons
Castor sugar 1 cup
Egg yolks 2
Vanilla essence 1/2 teaspoon
Whipped cream 1 cup
Method
Step 1
Take 6 tablespoons warm water in bowl, add gelatine little by little and set aside.
Step 2
Take castor sugar in a big bowl, add egg yolks and mix. Add vanilla essence and mix. Boil water in a deep pan, keep the bowl over it and beat with an electric beater till the mixture is well blended and turns fluffy.
Step 3
Add lemon rind, lemon juice and the melted gelatine ton the egg yolk mixture and mix well.
Step 4
Add some whipped cream and fold in well. Add the remaining whipped cream and once again fold in to a smooth paste.
Step 5
Line the rims of ramekin moulds with butter paper and fill them up with the mixture.
Step 6
Refrigerate overnight. Take them out of the refrigerator and remove the butter paper and serve chilled immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
