Russell Hobbs 20200-56 Instructions And Warranty page 13

Cold Lemon Soufflé
-5 eggs, separated
-1 cup caster sugar
-2 teaspoons grated lemon rind
¾ cup strained lemon juice
-1 tablespoon gelatine
-1/4 cup cold water
-300ml thickened cream lightly whipped
Directions
Cut a piece of foil 5cm longer than circumference of a deep 16cm soufflé dish. Fold foil
in half and wrap around the outside of dish. Secure foil with string. Beat egg yolks, sugar
and lemon rind until the sugar has dissolved, and the mixture is pale and thick. Heat
lemon juice and gradually add to yolk mixture while beating. Combine gelatine with water
in a small bowl. Stand bowl in hot water and stir until gelatine dissolves. Add gradually to
lemon mixture- continuing on minimum speed.
Transfer mixture to a large bowl, cover and refrigerate for 15 minutes. Using a metal
spoon fold cream into the lemon mixture. Beat egg whites until soft peaks form. Fold
whites quickly and lightly into the lemon mixture. Pour gently into the prepared dish and
chill until set. Serve with whipped cream.
Tropical Treat
-125g butter, softened
-1 cup firmly packed brown sugar
-1 egg
-1 cup crushed pineapple, drained
-1 1/2 cups self-raising flour
-1 cup milk
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