Ingredients
To make Lemon Souffle, you'll need:
- 3 eggs
- 3 tbsp. Stevia
- Rind and juice of 2 large lemons
- 15g vegetarian gelatine
- 4 tbsp. hot water
- 300ml double cream
Method
- Separate the yolks from the egg whites by cracking the egg and slowly tipping the contents from one half of the shell to the other, ensuring not to drop the yolk. The egg whites should separate and dribble through the gap (so make sure you do this over a bowl!)
- Put the egg yolks, Stevia, lemon rind and lemon juice into a heatproof bowl.
- Place the bowl over a pan of simmering water.
- Whisk the mixture with an electric whisk until it thickens into a custard.
- This should take around 5 minutes.
- Dissolve the gelatine in the 4tbsp. of hot water.
- When the water/gelatine becomes tepid, mix it into the lemon custard and whisk for 5 minutes.
- Fold in the double cream by repeatedly using a spatula to scoop the mixture and fold it on top to preserve the texture.
- Whisk the egg whites until they thicken and can form stiff peaks, then fold the egg whites into the mixture.
- Distribute the mixture into 6 small ramekin dishes and leave to set in the fridge for 2 hours.
- Your dessert is now ready to serve.
Nutritional Facts (Per Serving)
Calories 258 | Total Fat 26.2g | Saturated Fat 0.7g | Carbohydrates 9.1g | Fibre 0g | Protein 3.6g
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