Servings:

8 generous servings

Level of difficulty:

Intermediate

Ingredients

3-4 eggs (separated)
200g castor sugar
Juice & rind of 4 lemons
1 packet of gelatine
300ml double cream
Chocolate for decoration

Method

Blend egg yolks, castor sugar, lemon juice & rind until thoroughly combined.
Dissolve the gelatine in a pan with 5 tablespoons of water over a low heat.
Whip double cream until thick, fold into sugar mix.
Add gelatine to sugar mix and stir well but gently.
Beat egg whites until stiff, fold carefully into sugar mix.
Cool in fridge until set.
Top of souffle should be light and fluffy, whilst the bottom half will be more like a jelly.
Decorate with sprinkles or any type of crumbled chocolate - I use a Twirl!