Soufflés have a reputation for being difficult this recipe is actually easy, it’s a cold soufflé which means the method is the rising part not the cooking in the oven and unlike the hot soufflé it won’t collapse!
Cold Sweet Soufflé – Soufflé Milanaise
225g caster sugar
2 large lemons juiced and grated zest
28g leaf gelatin
280ml semi whipped cream
- Surround an 8 inch soufflé bowl with a high collar of double greaseproof paper, secure with string and set aside, soak the gelatin in cold water. place egg yolks, 113g sugar and lemon juice in a large steel bowl, whisk over a bath of hot water to reach ribbon stage, add the softened gelatin and whisk for a further 5 minutes taking care not to overheat as the eggs may scramble – the mixture should be double in volume.
- Remove from heat and allow to cool, whisking occasionally.
- Place the remaining sugar on a tray heat in a hot oven for 5 minutes, whisk egg whites and add hot sugar, continue whisking until a firm meringue is achieved and the mix is cold.
- Add half the meringue mix to the cream carefully avoiding splitting, fold the mix into the sabayon mix and finally add the remainder of the whites making sure that it is fully incorporated throughout.
- Fill lined moulds 1½ inches above the rim, chill and set.
- To serve remove paper collar, decorate accordingly, serve with an appropriately flavored sauce NB Variations of this recipe are possible and may include the use of alcohol in place of or with certain fruit types