Lemon chiffon

Yield: 6 servings

Measure Ingredient
6 \N Gelatine leaves
3 \N Eggs
85 grams (3oz) caster sugar
300 millilitres (10 fl oz) cream
1 \N Lemon, grated rind of
½ \N To 1 lemon, juice of

To Drink: - Sweet white wine

Level of Difficulty: Easy Preparation Time: 30 mins + setting time Prepare in Advance: Yes

Soak the gelatine leaves in cold water for 10 mins to soften.

Beat the egg yolks and sugar until light and fluffy. Beat the egg whites until foaming. Whip the cream.

Squeeze the gelatine leaves and melt them in a little water over low heat. Allow to cool slightly. Stir the gelatine in the egg yolk mixture. Stir in the lemon rind and juice. Mix in the whipped cream and fold in the egg whites. Rinse a a dish or mould with cold water and pour in the mixture.

Place in the fridge for 2-3 hours until set. Loosen around the edges with a flat-bladed knife and turn out on to a serving plate. If the chiffon sticks, quickly dip the dish in warm water to loosen it from the mould. Garnish with fruit such as strawberries, grapes, or thin orange slices and whipped cream.

Posted by : Sue Rykmans.

Submitted By SUE RYKMANS On 10-18-94

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