Lemon Souffle

• 3 large eggs
• 175 g caster sugar
• 2 lemons, juice and zest of, grated
• 450 ml whipping cream, whipped
• 15 g gelatin, soaked in
• 3 tablespoons water (if you can ind alternative the please use gelatin is not one of my favorite ingredients)
• chopped almonds, toasted to decorate

1. tie band of double grease proof paper around a 15cm(6inch) a soufle dish to stand 5cm(2inch) above the rim; oil inside of paper.
2. place the egg yolks, sugar and lemon rind in a bowl and mix.
3. heat the lemon juice on small pan and pour over egg mixture.
4. whisk using an electric beater till thick then fold in 2/3 of cream.
5. stir the soaked gelatin in a bowl over a pan of simmer water until dissolved add to the souffle and stir carefully till begins to set.
6. whisk the egg whites till thick then fold into the mixture. pour into the prepared dish then leave until set.
7. remove the paper carefully and press the nuts around the side.
8. spread some of the remaining cream over the top and pipe cream around the edge.
9. chill before serving.

eggs, caster sugar, lemons, whipping cream, gelatin, water, almonds

Taken from www.food.com/recipe/lemon-souffle-214157 (may not work)