Diploma in Advanced Culinary Arts | Baking & Patisserie 372 Yield: 2 - 3 portions Ingredients Method 1. Soak the gelatin sheet in ice cold water. 2. Make sabayon using egg yolk, zest and half the sugar (25 gm) on a double boiler. 3. Drain the soaked gelatin sheet and add it to the sabayon, remove from double boiler and add lemon juice. 4. (Maintain the temperature look warm. If it gets, the gelatin sets inside and cannot be mixed smooth.) 5. Whip the cream with ¼ sugar to soft or medium soft peak and keep it in the fridge. 6. Make French meringue from the egg white and ¼ sugar, fold immediately. 7. Add 1/3rd of semi-whipped cream into the (look warm) sabayon and mix it smooth. 8. Add the remaining semi-whipped cream and fold it. 9. In the end, add the creamy yet firm meringue and fold just until combines. 10. The right consistency is thick, foamy and creamy, still spreading well, not set and lumpy or runny. 11. Pour/pipe into serving dishes, glasses and allow it to set in refrigerator for at least 1-2 hours. 12. Garnish the sides with chopped pistachio or other nuts or crumbs, top with candied lemon peel or lemon confit and/or mint leaves, fresh berries, chocolate decoration. 13. Keep in the fridge until serve and served chilled. Cold Lemon Souffle Egg yolk 1 pc Caster sugar 50 g Lemon juice 3 tsp Lemon zest ½ tsp Whipping cream 130 ml Egg white 1 pc Gelatin leaves 1 pc
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