Lemon Souffle

Ingredients

• Eggs 3
• Water, at room temperature 1 ¼ cup
• Gelatine 1 tbsp. (8 g)
• Nimbu (Sour lime) juice ¼ cup (60 g) OR
• Gulgul (Lemon) juice ½ cup (120 g)
• Lemon rind (only yellow portion) ½ tsp
• Sugar 1 cup (240 g)
• Cream, chilled 1 1/4 cup (1/4  litre)
• Thin slice of lemon for garnish
• A double boiler or a smaller sauce-pan that fits into larger one containing water

Preparation

• Separate the eggs. Put the yolks into the double boiler and the whites into a very clean, greaseless bowl. It is very important that the yellow does not go into the whites, otherwise the whites will not get beaten stiff enough.

• Sprinkle the gelatin in ½ cup water and let it soak. Add the sugar to the yolks and beat till light and creamy.

• Place the double boiler or the container with the water over low heat, so that it is hot but not boiling.

• Add the 1 ¼ cup water to the yolk mixture and place the pan over the hot water, stirring all the time. This is the `custard’ for the souffle.

• When the custard is warm, add the soaked gelatin and continue stirring till it reaches a coating consistency. Remove from heat; add the lemon juice and leave to cool. This has to cool till the custard gets partially set.

• Beat the egg whites to a state of stiff peaks. Cover. Beat the cream to a thick consistency (beating of cream is a bit tricky so see to it that the cream is thoroughly chilled or keep it over ice and beat).

• Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then `fold’ in the egg whites too, till no lumps are left. In case there is watery egg white at the base when you lift off the whipped portion, leave it there, as adding it will make a difference to the consistency of the set souffle.

• Pour this into the bowl; decorate with the cream and lemon slice and leave to set in the refrigerator and not the freezer.