Lemon Soufflé with Blackberries Recipe

Lemon Soufflé with Blackberries Recipes

Ingredients :

grated rind of 1 lemon and juice of 2 lemons

15ml sachet powdered gelatine

5 size 4 eggs, separated

150g caster sugar

few drops vanilla essence

400ml whipping cream

For the sauce

175g blackberries (fresh or frozen)

30-45ml caster sugar

few fresh blackberries and blackberry leave, to decorate

Method :

Place the lemon juice in a small pan and heat through. Sprinkle on the gelatine and leave to dissolve or heat further until clear. Allow to cool. Put the lemon rind, egg yolks, sugar and vanilla into a large bowl and whisk until the mixture is very thick, pale and creamy. Whisk the egg whites until stiff and almost peaky. Whip the cream until stiff and holding its shape. Stir the gelatine mixture into the yolks, then fold in the whipped cream and lastly the egg whites. When lightly but thoroughly blended, turn into a 1.5 liter soufflé dish and freeze for about 2 hours. To make the sauce, place the blackberries in a pan with the sugar and cook for 4-6 minutes, until the juices begin to run and all the sugar has dissolved. Pass through a sieve to remove the seeds, then chill until ready to serve. When the soufflé is almost frozen, but still spoon able, scoop or spoon out on to individual plates and serve with the blackberry sauce.

The simple fresh taste of the cold lemon mousse combines well with the rich blackberry sauce, and the color contrast looks wonderful, too. Blueberries or raspberries make equally delicious alternative to blackberries.

Serves 4 - 6

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