ࡱ> $&#Y 9 bjbjWW ==9] m2444444$[OlXXDDDD 22DD22 8V4p2Lemon Souffl Serves 6 1 lemon rind grated juice of 3 lemons 4 large eggs separated 4 oz (100g) caster sugar 1 tbs. (15ml) gelatin 3tbs. (45ml) water 6 fl oz (175) ml heavy cream, thickly whipped DECORATION: 5fl oz (150) ml heavy cream, softly whipped thinly pared rind of 1/2 lemon, blanched Prepare a paper collar for a 1 1/2 pt. (850) ml souffl dish and brush the inside with vegetable oil. Put the lemon rind, juice, egg yolks and sugar in the top of a double boiler and set the bottom on a low heat. Beat the egg mixture until it is thick and creamy and will coat the whisk. Remove from heat and set aside to cool stirring occasionally. Dissolve the gelatin in the water. Pour it into the souffl mixture in a thin stream, stirring constantly. Put it a cool place and stir occasionally until the mixture is just setting. Fold it into the 5 fl oz of softly whipped cream. Whisk the egg whites until they form soft peaks. Fold the cream and souffl mixture into the egg whites. turn the mixture into the prepared souffl dish. Cover loosely with cling film or foil and chill in the refrigerator for 3 hours, or until set. Remove the paper collar. Pipe rosettes of cream around the edge of the souffl and decorate with lemon rind. Set aside in a cool place for 30 minutes before serving. 9 CJOJQJ5CJOJQJ CJ(OJQJ,>Un 567 8 9 ,>Un 567 8 9 / =!"#$% [$@$NormalmH <A@<Default Paragraph Font99 9 9 ; NO``8; Print Shop*C:\TEMP\AutoRecovery save of Document1.asd Print Shop2\\Chb04\grpdata\Print Shop\Clyde\Lemon Souffl.doc@ '1 9`@GTimes New Roman5Symbol3& Arial7Korinna"h&&/N !0dI Lemon Souffl Print Shop Print ShopOh+'0h  $ 0 <HPX`Lemon Souffloemo Print Shoplrin Normal.dotl Print Shopl1inMicrosoft Word 8.0@ِ@3.@4N՜.+,D՜.+,< hp  xeroxo Ij Lemon Souffl Title 6> _PID_GUIDAN{662A6401-3422-11DA-8877-00508B4D9243}  !"%Root Entry FpLθJP^|4'1Table WordDocumentSummaryInformation(DocumentSummaryInformation8CompObjjObjectPoolP^|4P^|4  FMicrosoft Word Document MSWordDocWord.Document.89q