LEMON SOUFFLE (Cold)

Ingredients

• 10 teaspoonfuls Plasmon
• 1 pint warm water
• 1 lemon, juice and rind
• 3 oz. castor sugar
• 3 eggs
• | oz. gelatine

Method

1. 1

   Dissolve the Plasmon in the water, boil 4 minutes, add the gelatine.

2. 2

   When slightly cool stir in the yolks of eggs; cook the eggs and add the sugar, also the lemon rind, grated, and the juice strained.

3. 3

   Tie a thick band of paper round a fancy charlotte mould.

4. 4

   Beat the whites of the eggs stiffly, and when the custard mixture is cool stir them in; beat the mixture with a whisk until it is almost set; fill in the prepared mould to the top of the paper.

5. 5

   Let the mixture set for about 1 hour; remove the paper and serve.

Nutrition per serving

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 20. The excerpt below is the record exactly as published.

LEMON SOUFFLE (Cold). — Ingredients : 10 tea- spoonfuls Plasmon ; 1 pint warm water ; 1 lemon , juice and rind ; 3 oz. castor sugar ; 3 eggs ; | oz. gelatine. Method. — Dissolve the Plasmon in the water, boil 4 minutes, add the gelatine. When slightly cool stir in the yolks of eggs ; cook the eggs and add the sugar, also the lemon rind, grated, and the juice strained. Tie a thick band of paper round a fancy charlotte mould (the paper should stand about two inches above the edge of the mould). Beat the whites of the eggs stiffly, and when the custard mixture is cool stir them in; beat the mixture with a whisk until it is almost set ; fill in the prepared mould to the top of the paper. Let the mixture set — it will take about 1 hour ; remove the paper and serve on a folded serviette. The gelatine may be omitted if the souffle is preferred rather soft. 88. COLD CHOCOLATE SOUFFLE. — Ingredients : Yolks of 8 eggs ; \ oz. castor sugar ; 3 oz. Plasmon chocolate ; 1 gill milk; | pint cream ; \ lb. Fre7ich almo?id rock ; whites of a, eggs ; 2 teaspoo?ifuls Plasmon ; vanilla ; chopped pistachios ; \ oz. gelatine. Method. — Pound the almond rock, melt chocolate in the milk, then dissolve the Plasmon in it ; boil for 2 minutes and 44 set aside to cool ; whip the cream, whip the whites of eggs stiffly, whisk yolks and sugar in a basin over hot water until very thick ; when cool add the vanilla flavouring, stir in the chocolate, almond rock, gelatine dissolved in a little water, cream, and lastly the whipped whites. Pour the mixture into a souffle case with band of paper tied round it, sprinkle the pistachios on the top. This souffle can be frozen • in that case leave out the gelatine. 89. PLASMON MARZIPAN. — Ingredients : io oz. ground almonds ; white of i egg; | lb. lump sugar ; h gill water ; 2 teaspoonfuls Plasmon ;

Cook this with the app: pantry check, scaling, and the assistant.