Cold Lemon Soufflé

3 eggs

5 oz. castor oil

½ oz. gelatine

3 tbsp water

juice and rind of 3 lemons

¼ pint double cream, lightly whipped

For Decoration:

lemon slices

whipped cream

browned rubbed almonds

Soak gelatine in the 3 tbsp of water. Separate the eggs, place the yolks and sugar in a large mixing bowl and whisk together either with an electric mixer or with a balloon whisk or rotary beater over a pan of simmering water. If using an electric beater you don’t have to put it over simmering water. Whisk until very thick. Gradually add lemon juice and rind. If using the latter method, remove from the heat and whisk for a few minutes longer (until the mixture is lukewarm). Dissolve the gelatine over a gentle heat and when clear and warm add it to the mousse mixture. Fold in the lightly whipped cream. Whisk the egg whites until stiff and fold them into the soufflé with a large metal spoon. Pour the mixture into a soufflé dish and leave to set in the refrigerator for 2-3 hours. When set, decorate with rosettes of cream, lemon slices and browned nuts.