Cold lemon souffle Mary berry

Cold lemon souffle Mary berry is a classic dessert that’s light, creamy and refreshing. It’s made with whipped egg whites and cream flavored with fresh lemon juice and zest. This elegant dessert is perfect for a special occasion or a dinner party, as it can be prepared ahead of time and kept chilled until ready to serve. Mary Berry’s recipe for cold lemon soufflé is a timeless favorite that’s sure to impress your guests.

Why people also love Cold lemon souffle Mary berry

People love cold lemon souffle Mary Berry because it is a light and refreshing dessert that is perfect after a heavy meal. The elegant presentation adds a touch of sophistication to any special occasion or dinner party. The sweet creaminess complements the tangy flavor of fresh lemon juice and zest, creating a perfectly balanced taste. The make-ahead nature of the dessert makes it convenient for those who want to prepare their desserts in advance. Overall, the delightful combination of flavors and its impressive appearance have made this dessert a favorite among many.

Ingredients:

• 3 lemons, zest and juice
• 4 large eggs, separated
• 175g caster sugar
• 300ml double cream
• 2 tsp powdered gelatin

Instructions:

1. Zest the lemons into a bowl and add their juice.
2. In another bowl, whisk together the egg yolks with half of the caster sugar until pale yellow in color.
3. Place this bowl over a pan of simmering water (making sure that it doesn’t touch the water) and continue to whisk until thickened enough to leave a trail when lifted from the mixture.
4. Remove from heat and stir in lemon zest/juice mixture before setting aside to cool slightly.
5. Dissolve the gelatin in a small amount of boiling water, then stir into the egg yolk mixture.
6. In another clean mixing bowl, beat egg whites using an electric mixer on high speed until stiff peaks form.
7. Gradually add remaining caster sugar to the beaten egg whites while continuing to mix until glossy and firm.
8. In yet another mixing bowl, whip double cream until soft peaks form.
9. Fold whipped cream into lemon-egg mixture before gently folding in the beaten egg whites as well.
10. Pour this souffle mixture into a large serving dish or individual ramekins before refrigerating for at least 2 hours or overnight to set completely.
11. Serve chilled with fresh berries or whipped cream if desired.

Quick Facts

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (includes chill time)
• Difficulty: Medium
• Yield: Serves 6-8

Serving Suggestions:
Cold lemon soufflé can be served on its own or with fresh fruit, such as berries or sliced peaches. It also pairs well with a shortbread cookie or a crisp tuile.

Expert Tips & Tricks:

1. Use room temperature eggs for better results.
2. Be careful not to over-whip the cream, as it will become grainy.
3. When folding in the egg whites, be gentle to prevent deflating them.
4. For an extra zing of lemon flavor, add a bit of lemon zest to the whipped cream before folding it into the lemon mixture.

Nutrition Information:
Per serving (based on 8 servings):

• Calories: 282 kcal
• Carbohydrates: 32g
• Fat: 17g
• Protein: 4g
• Fiber: 1g
• Sugar: 30g

Presentation:
To present your cold lemon soufflé, consider using an elegant glass dish or individual glasses. You can garnish the dessert with a sprinkle of powdered sugar and additional lemon zest. For extra flair, add a dollop of whipped cream on top and a slice of fresh lemon to the side.

Variations and substitutions you can make to Cold lemon souffle Mary berry:

1. Fruit Variations: Instead of using lemon juice and zest, try using lime, orange or grapefruit. This will give your soufflé a unique flavor and color.
2. Yogurt Substitution: Replace half of the whipped cream with Greek yogurt for a tangier flavor and slightly lower calorie count.
3. Raspberry Coulis Topping: Serve the cold lemon soufflé with a sweet raspberry coulis topping for a delicious contrast in flavors.
4. Gluten-Free Option: For a gluten-free version, use corn starch instead of flour to thicken the mixture.
5. Vegan Alternative: Use aquafaba (the liquid from canned chickpeas) as an egg white replacement for a vegan version of the recipe.
6. Decorations:Add decorative elements to the dish, such as edible flowers or a drizzle of honey on top for added sweetness.
7. Nutty Flavors: Add chopped pistachios or almond slivers to your soufflé mixture for a nutty taste and texture.
8. Chocolate Flavor: To make chocolate cold soufflé replace the lemon juice with melted dark chocolate and cocoa powder.
9. Matcha Flavor: Use matcha powder to create a beautiful green colored matcha souffle instead of lemon juice.

Recommendations and notices:

• Chill the bowl and whisk attachment: Before whipping the cream, make sure to chill both the bowl and whisk attachment to achieve the best results.
• Slowly incorporate gelatin: When adding gelatin to the lemon mixture, do so slowly while vigorously whisking to prevent any clumps from forming.
• Gently fold whipped cream: Fold in the whipped cream gently to avoid deflating it. This will help you achieve a light and airy texture.
• Let it set in the fridge: After assembling the ingredients, allow the souffle to chill in the fridge for at least four hours or overnight to set properly.
• Enjoy! Don’t forget to savor each bite of this delicious dessert!

Conclusion

Cold Lemon Soufflé is a light and refreshing dessert that’s perfect for special occasions. The combination of sweet cream and tangy lemon flavor creates a balanced taste that’s sure to delight your guests. The make-ahead nature of this dessert means that you can prepare it ahead of time and keep it chilled until ready to serve, making it convenient and stress-free. Follow Mary Berry’s simple instructions to create a stunning dessert that will impress your family and friends alike.Is there anything else I can help you with?

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