Chilled lemon soufflé

Chilled lemon soufflé

How to Cook Desserts
Peter Cassidy

You will need a 1–1.2 litre soufflé dish, prepared as described and shown on page 93, or individual glasses.


Quantity Ingredient
2 large lemons
1 1/2 tablespoons water
1 1/2 teaspoons powdered gelatine
3 eggs
150g caster sugar
150ml double cream
2-3 teaspoons icing sugar, (optional)
citrus zest julienne softened in sugar syrup, to finish (optional)


  1. Pour about 5cm water into a large saucepan, bring to the boil over a medium heat, then remove from the heat.
  2. Finely grate the zest from the lemons, then juice them. Put the water and 1½ tbsp lemon juice in a small saucepan and sprinkle the gelatine evenly over the surface. Leave for 5 minutes, or until the gelatine has absorbed the water and become spongy.
  3. Separate the eggs, putting the yolks in a medium heatproof bowl with the caster sugar and 1–1½ tbsp lemon juice; put the whites in another bowl.
  4. Lightly whip the cream to medium-soft peaks and set aside in the fridge.
  5. Sit the bowl with the yolks and sugar over the hot water pan, making sure the base of the bowl is not touching the water. Using a hand-held electric whisk, whisk until the mixture becomes paler in colour and increases in volume a little. Remove from the heat, continue whisking until cool, then whisk in the remaining lemon juice (about 1½–2 tbsp) and the zest.
  6. Put the saucepan containing the gelatine over a very low heat and dissolve the gelatine without stirring. An occasional swirl of the mixture helps to see if it has dissolved. Pour the dissolved gelatine into the lemon mousse mixture, stirring as you do so. Place the bowl over an ice bath, stirring gently until it reaches setting point. At this stage it will have thickened slightly and the bottom of the bowl will be exposed for several seconds when a spatula is drawn through before the mixture floods back.
  7. Remove the bowl from the ice bath and, working efficiently, fold the whipped cream into the lemon mixture.
  8. Using an electric whisk, whisk the egg whites to medium peaks and stir one spoonful into the mixture, to loosen it, then fold the remaining whites in carefully, using a large metal spoon. Taste and add a little icing sugar if the mixture seems too tart.
  9. Spoon the mixture into the prepared soufflé dish, or into a serving bowl or individual glasses, and chill in the fridge for 2–3 hours before serving. You can decorate the soufflé with citrus zest julienne, if you wish.


  • To make chilled lime soufflé, replace the lemons with 4 limes.

    To make chilled raspberry soufflé, omit the lemon zest and juice. Make a purée using 350g raspberries, heated, sieved and cooled. Dissolve the gelatine in 3 tbsp water and proceed as for the main recipe, adding the raspberry purée at the end of step 5.

    To make chilled blood orange soufflé, use 1 blood orange and ½ lemon in place of the 2 lemons, using the lemon juice and water to dissolve the gelatine and adding the blood orange juice to the egg and sugar mixture at the end of step 5.
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