Yield: 1 servings
|Egg yolks; fresh
|Grated ring of 1 lemon and 1 orange
Beat the egg yolks with an electric mixer, or by hand. Place the orange and lemon rind into a saucepan and add the caster sugar, Benedictine and 4 tablespoons of water and reduce.
Add this hot syrup in a thin stream, stirring continuously to the beaten egg yolks and beat them for a further 10 minutes. Stiffly whip the cream and with a wooden spoon fold it into the egg yolk mixture. Place a circle of sponge on the base of the souffle dish and drizzle with Benedictine.
Pour it into the previously chilled souffle dish and freeze for a minimum of 4 hours.
Remove from freezer and remove paper collar. Sift cocoa powder over the top and decorate.
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Carlton Food Network
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