| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Surprise, Chefs | 4 | servings | |
INGREDIENTS
| 20 | g | Powdered gelatine |
| 3 | Lemons; juice of | |
| 4 | Eggs | |
| 200 | g | Caster sugar |
| 150 | g | Pistachio nuts; blanched and |
| ; skinned | ||
| 350 | ml | Double cream |
| 200 | g | Almonds; flaked |
INSTRUCTIONS
Prepare 4 ramekin dishes with a greaseproof paper collar so that the souffl. rises 3 inches above the top of the dish. Sprinkle gelatine over half the lemon juice in a small bowl and leave to soak for 5 minutes. Place the bowl over a pan of simmering water and stir until dissolved. Separate the eggs. Whisk the egg yolks, sugar and remaining lemon juice together in a bowl over a pan of simmering water until the marks are clearly visible. Add the dissolved gelatine and allow to cool. Chop the pistachio nuts. Mix the chopped nuts into the souffl. mixture. Whip the cream until stiff, then fold into the mixture. Whisk the egg whites until stiff and fold into the mixture. Pour into the ramekin dishes, allowing the mixture to rise above the top of the dish retained by the greaseproof paper. (The idea for this dish is to resemble a hot souffl.). Chill for one hour until set. Take out of fridge, sprinkle 1oz of cocoa powder on to the souffl.. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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