COLD LEMON SOUFFLE RECIPES

Steps:

• Take a 24cm length of baking paper and fold in 3, then tie it around a 1 litre straight-sided soufflé dish, so that the paper extends 2-4cm above the top. Set aside.
• Soak the gelatine leaves in plenty of cold water and set aside.
• Meanwhile, put the lemon zest and juice, egg yolks and sugar into a large heatproof bowl. Bring a saucepan of water to the boil, then turn off the heat. Place the bowl over the pan of hot water, making sure the bottom of the bowl is not touching the water. Using an electric hand whisk, whisk the lemon mixture for about 5 minutes, until thickened and pale in colour.
• Heat 2-3 tablespoons of water in a small pan, so it just covers the base. When hot, squeeze the excess water from the soaked gelatine, drop the leaves into the pan and immediately remove the pan from the heat. Stir until dissolved, then whisk into the thickened lemon mixture. Remove the bowl from the pan and set aside to cool completely.
• In a clean bowl, whisk the egg whites to soft peaks. In another clean bowl, whisk the whipping cream until softly thickened (be careful not to beat the cream to stiff peaks or it will be too thick to fold into the soufflé). Fold the whipped cream into the lemon mixture until no traces of white are left, then fold in the egg white, again until no traces of white are left. Pour into the prepared dish and chill for at least 4 hours or until set.
• To serve, carefully remove the string and paper collar from around the soufflé (sliding a wet knife between the paper and soufflé makes this easier).

Steps:

• Prepare the Soufflés: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.
• Combine egg yolks, lemon zest, lemon juice, and 3/4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat, and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler.
• Combine egg whites and remaining 3/4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium  bowl, and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes.
• Beat cream with electric mixer on high speed until medium peaks form,  3 to 4 minutes.
• Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide Soufflé mixture evenly among 8 (8-ounce) ramekins or dessert glasses. Cover and chill 2 hours or overnight.
• Prepare the Wine Sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat, and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle Wine Sauce over  Soufflés, and sprinkle with lemon zest, if desired.