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Souffle Glace au Citron ©

May 22, 2012

Celebrating 3,000 views and thanking you all very very much !

Now this is My most favourite recipe…….no mine , no mine, no mine…….:) They know who they are !!!

For the adventurous cook! A challenge well worth the trouble, because it is AMAZING !!!


2 med lemons

6 eggs

200g caster sugar

400ml double cream

2 lemons for decoration

50ml whipped cream for piping

This is the most AMAZING recipe and is worth every second of time spent making it!!


1. Prepare a Souffle bowl, diameter 16 cm X 7cm deep. This will contain 1.2 ml. This is important if you want to have the nice effect of the Souffle rising above the bowl. (Otherwise you can just pour it into a large bowl, in which case no paper collar is needed either.)

2. Tie a collar made from greaseproof paper, double thickness and tie it REALLY tightly around the bowl, to come up about 7 cm above the rim. Add a second band of string and use cello-tape to ensure you have a perfect tight cylindrical cone, rising above the Souffle dish. If a little Souffle mixture, does escape, you can always “Carve” it into shape, when it is frozen, like I did, because I did not pay enough attention to this part!!!! An extra pair of hands is really useful for the tying !

3. MAKE ROOM IN FREEZER, trim top of collar if necessary, as I did.

4. IMPORTANT: Put saucepan of water on to boil, having chosen your glass bowl, which will later sit on the top, with out touching the simmering water.

5. Grate the lemon peel on the ‘fine grater’ and squeeze the lemon juice.

6. Place the egg yolks in the bowl you have chosen to put over the simmering water.

7.Place whites in another very clean bowl, see note.

8.Place cream in large bowl.

9. Beat whites until stiff peaks, beat cream until thick like mayonnaise.

10.Place sugar in bowl with egg yolks and rest on top of sauce pan with “Simmering” water.

11.Beat vigorously, with electric beater for at least 3 mins, by which time it should have doubled in volume and become white, fluffy and creamy. You should not beat so long, that it starts to stick to the sides.

12. Remove bowl from heat and place in bowl with cold water, beat until mixture is cool. This you know by testing centre of mixture with your little finger, not by feeling the underside of the bowl!

13.Give cream a last quick beat and then “thoroughly” clean whisks and give the egg whites a final whip.

14.Add sieved lemon juice to egg yolks and lemon zest, mix well and add the meringue a little at a time, cut and fold over “LIGHTLY” with spatula, add rest of meringue and then fold in cream, work quickly all the time so as not to lose volume.

15. Taste for lemon, add a little more if necessary, lemon sizes vary.

16. Pour into prepared Souffle bowl smooth off top, with spatula and place in freezer for at least four hours. After the 4 hours, you can remove the collar, reshape any imperfections with a sharp knife, clean bowl with warm sponge. Decorate with lemon butterflies.

17. If you are making it before hand, remove from freezer and place in fridge  one hour before.

18. Decorate with lemon pieces and serve immediately.


When beating egg whites, “Everything” must be whistling clean. Any grease, egg yolk or other, will not allow the whites to become stiffly beaten. If any egg yolk falls into the white, remove carefully……

COOKERY TERM : ZEST. This is the very outer part of a fruit, with out the white pith. To obtain it you grate the fruit

once at the most twice on a very fine grater, larger sized gratings are not the same. It must produce a delicate hint of flavour

and never so thick that you can feel it on the tongue !

This is quite tricky, but be patient, so that you get it as tight as possible. Trim it down once you have filled

it with the souffle.

Get all your ingredients ready. Take care nothing falls in the egg white bowl. I usually put it right out the way!

Beat your cream, until the beaters leave a trail/mark, as in photograph.

Beat egg whites until stiff peaks.

Beat egg yolks and sugar over saucepan of simmering water for at least 3-5 minutes. It will double in volume

lighten in colour and become fluffy. Beaters also will leave a trail, when lifted and drawn over mixture.

Move bowl off heat and place very carefully into a basin of cold water. Beat until cold. To test this place little

finger into the center of the mixture. It should feel cold. Testing the bowl from the out side, does not give the

correct result.

Add finely grated lemon zest and lemon juice.

Add stiffly beaten meringue, first a tbs then 1/2 and then the rest, working quickly and lightly. Mix until it

is just mixed in.

This spatula is the most efficient for folding, bought from my Cookery School all those years ago !

Fill souffle bowl and then trim down collar, so as to fit in freezer.

Using this special cutter, a Channel knife, score lemon at intervals all the way round.

Cut lemon slices into decorative shapes and the zest strips into rhombuses.

Decorate the top of your Souffle !

Just looks lovely!

The final result ! My most favourite recipe…….:)

6 Comments leave one →
  1. jtaptas permalink
    May 22, 2012 8:47 pm

    Definitely my favorite desert of all time! YUM


  2. jtaptas permalink
    May 22, 2012 8:50 pm

    Definitely my favorite desert of all time! Photos are amazing, especially the next-to-last photo xxx


  3. Nick permalink
    May 22, 2012 8:55 pm

    Wish my Birthday was sooner…!


  4. Annette permalink
    May 24, 2012 9:20 pm

    Oh that looks heavenly!!! It looks too good to eat, but I know I just couldn’t resist for long!! So plump and fluffy, I’d have a difficult job knowing where to start first, the top, the side…….decisions decisions!!!


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