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Cold Lemon Soufflé
Ingredients
-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
Method
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 on
Speed 3 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
speed 1.
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 on Speed 5 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
Ingredients
-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
Method
Cream the butter and sugar on Speed 4 until creamed. Add egg and continue to beat until light and
fluffy. Reduce to Speed 2: add pineapple, flour and milk, mixing only until combined. Place mixture
in a greased pudding bowl and cover with 2 thicknesses of greaseproof paper and secure with a
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