COLD LEMON SOUFFLE WITH ALMONDS

Preparation Method :

• To make the souffle collar, cut a strip of non-stick baking paper long enough to fit around a souffle dish and wide enough to extend 7.5cm/3in above the rim. Fit the strip around the dish, tape, then tie it around the top of the dish with string.
• Using a pastry brush, lightly coat the inside of the paper collar with oil.
• Put the lemon rind and egg yolks in a bowl. Add the caster sugar and whisk thoroughly until the mixture becomes light and creamy.
• Place the lemon juice in a small heatproof bowl and sprinkle over the gelatine. Set aside for 5 minutes, then place the bowl in a pan of simmering water.
• Heat, stirring occasionally, until the gelatine has dissolved. Cool slightly, then stir the gelatine and lemon juice into the egg yolk mixture.
• In a separate bowl, lightly whip the cream to soft peaks. Fold into the egg yolk mixture and set aside.
• Whisk the whites to stiff peaks. Gradually whisk in the remaining caster sugar until stiff and glossy. Quickly and lightly fold the whites into the yolk mixture.
• Pour into the prepared dish, smooth the surface and chill for 4-5 hours.
• To make the almond topping, brush a baking sheet lightly with oil. Preheat the grill. Scatter the almonds across the baking sheet and sift the icing sugar over. Grill until the nuts turn a rich golden colour and the sugar has caramelized.
• Allow to cool, then remove the almond mixture from the tray with a palette knife and break it into pieces.
• When the souffle has set, carefully peel off the paper. If the paper does not peel away easily, hold the blade of a knife against the set souffle to help it keep its shape. Scatter the caramelized almonds on top of the souffle, to serve.