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Serves 8 9 thick slices lemon Cut a piece of foil or waxed paper long enough to fit around a 16cm soufflé dish, allowing a 3cm overlap. Fold lengthwise in thirds. Wrap around the outside of the dish, to extend about 8cm above the rim to form a collar. Tie to secure. Cut 6 lemon slices in half and arrange around the inside of the dish at the base. Place ¾ cup of the water in a small bowl and freeze about 30 minutes until a 2mm layer of ice forms on top. Warm the remaining ¼ cup of water and sprinkle gelatine over the top. Let warm water and gelatine stand for 1 minute and then stir until dissolved. Add ½ cup sugar, lemon rind and juice, stirring until sugar dissolves. Cool, cover and chill 25 minutes until slightly thickened, stirring often. Add dried milk to partially frozen water and beat on high speed preferably with an electric beater until stiff peaks form. Set aside. Beat egg whites until soft peaks form. Add remaining sugar a little a time. Fold ¼ of the egg white into lemon mixture. Gently fold in remaining egg whites, then fold in the whipped milk. Spoon mixture into prepared soufflé dish and chill for at least 4 hours. Turn soufflé out onto a plate. Remove foil or paper and press finely chopped nuts around the sides. Garnish with extra lemon slices. |