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Lemon And Pistachio Souffl.

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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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