Complied by Raphaella Frame-Tolmie Food Production, recipes and styling Vicki Clarke, Nikki Gaskell and Robyn Timson Photographs Elsa Young
• 3T water
• ½ T powdered gelatine
• zest and juice of 2 large lemons
• 3 large eggs, separated
• 140g caster sugar
• 150ml cream
• Cocoa powder, for dusting
Place the water in a small saucepan, sprinkle the gelatine powder over the surface and allow to stand for five minutes until spongy. Place the saucepan over a gentle heat, stirring until the gelatine has dissolved. Remove from the heat and pour into the lemon juice, stirring quickly until combined.
Beat the egg yolks and half of the caster sugar together in a bowl until the mixture is pale and fluffy. Gently fold the gelatine and lemon mixture into the beaten yolks and sugar. Whip the cream until soft peaks form. In a separate bowl, beat together the egg whites and remaining sugar until stiff peaks form (the mixture should not be dry). Gently fold half of the cream into the yolk mixture, followed by half of the egg white mixture. Repeat with the remaining mixtures until everything is combined.
Pour the lemon soufflé mixture into your desired moulds and refrigerate for about two hours, until set. When ready, carefully lay a paper doily over the soufflé and, using it as a stencil, lightly dust the cocoa powder over each soufflé.
This recipe was originally featured in the April 2012 issue of House and Leisure.