After sharing all the way back in April Passion Fruit Delice and also Apple and Calvados Crumble Choux Buns from Patisserie at Home (Ryland Peters & Small, April 2013) by Heston Blumenthal alumni, UK pastry chef Will Torrent, I thought hot summer days call for this third recipe.
As a plus, note it can be prepared a day ahead.
Chilled
lemon soufflés
Soufflés are one of the most iconic French
desserts and they can take a long time to master. However, this is a simple
lemon mousse made in a ramekin and shaped with the help of some greaseproof
paper and an elastic band to make it look like a soufflé. What is particularly
clever about it is that it is made in advance so you have none of those
last-minute nerves about whether your soufflé will rise when your guests are
seated at the dinner table! Try the recipe with oranges or grapefruit, too.
4 leaves of gelatine
6 eggs, separated
500 ml/2 cups whipping cream
300 g/11/2 cups caster/superfine sugar
grated zest and juice of 4 lemons, plus
extra zest to decorate
icing/confectioners’ sugar, to dust
4
large ramekins
Makes
4
Start the recipe the day before you want to
serve the soufflés.
First prepare the ramekins. Measure the
circumference of the ramekins and add 1 cm/1/2 inch to the figure. Now measure
their height and add 5 cm/2 inches to the figure. Take some greaseproof paper
and draw 4 rectangles: their length should match that of the recorded
circumference; and their height should match that of the recorded height.
Cut out the rectangles of paper and wrap
each one around a ramekin. Fasten tightly in place with an elastic band or some
sticky tape. Place on a baking sheet and set aside.
Put the gelatine in a bowl of cold water to
soften.
Put the egg whites in a stand mixer or in a
bowl using an electric whisk and whisk until firm peaks form. Refrigerate while
you continue with the recipe.
Put the cream in the stand mixer or in a
bowl using an electric whisk again and whisk until soft peaks form. Don’t
over-beat otherwise it will go stiff and grainy and will look split.
Put the egg yolks and sugar in a heatproof
bowl over a pan of simmering water (not letting the base of the bowl touch the
water). Whisk with a balloon whisk for 5 minutes or until light and foamy. This
is called a ‘sabayon’.
Put the lemon zest and juice in a saucepan
over medium heat and bring to the boil. Remove from the heat and stir in the
softened gelatine, squeezed of excess water.
Add the lemon mixture to the sabayon,
whisking quickly until thoroughly combined.
Gently fold the egg whites into the lemon
sabayon with a large, metal spoon. When evenly incorporated, fold in the
whipped cream in the same way.
Divide the mixture between the ramekins
with a spoon – it should reach above the rim of the ramekins by about 3 cm/11/4
inches and be contained by the paper to give you that restaurant ‘soufflé’
look.
Allow to set in the fridge overnight.
The next day, dust with
icing/confectioners’ sugar and a little extra lemon zest to serve.
VARIATION
For a hidden little treat, add a couple of
raspberries to the base of the ramekin before you spoon in the mixture.
(* Recipe from 'Patisserie at Home' by Will Torrent- Ryland Peters & Small, April 2013- photography by Jonathan Gregson-all rights reserved)