Chilled lemon souffles

SERVES 6 PREP + COOK TIME 40 MINUTES (+ REFRIGERATION TIME)

3 x 60g free-range eggs 3 lemons

100g caster sugar

2 gold strength gelatine leaves ¼ cup (60ml) hot water

300ml thickened cream micro mint, for serving

1 Separate the eggs, set aside. Finely grate the zest of the lemons and then juice them (you will need 100ml of strained juice).

2 Half fill a medium saucepan with water and bring to a simmer. Combine the egg yolks, lemon zest, juice and sugar in a medium stainless steel bowl and sit this over the saucepan. Whisk constantly for about 5 minutes or until pale and thick. Remove the bowl and set aside.

3 Soften gelatine leaves in a bowl of cold water for 5 minutes; squeeze out any excess moisture. Combine hot water and soaked gelatine leaves in a small bowl until dissolved. Whisk this into lemon mixture; place into the fridge until cold and mixture is just starting to set.

4 Whisk the cream until soft peaks form then fold through the cold lemon mixture. Refrigerate until just starting to set.

5 Whisk the egg whites until soft peaks form (be careful not to over whip them or the texture of the final dessert will be crumbly rather than soft and light) and fold this through the lemon mixture too. Spoon the mixture into individual dishes or a large bowl, place into the fridge for 3 hours until set.

6 To serve decorate with a little micro mint and a little extra finely grated lemon zest if you like.

Not suitable to freeze.