Lemon Souffle With Blackberries

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 grated lemon, rind of
• 2 lemons, juice of
• 1 (1/4 ounce) envelope unflavored gelatin
• 5 small eggs, separated
• 3/4 cup superfine sugar
• 3 drops vanilla extract
• 1 2/3 cups whipping cream
• 3/4 cup blackberry
• 2 -3 tablespoons superfine sugar

Recipe

• 1 place the lemon juice in a small pan and heat through. sprinkle on the gelatin and let dissolve or heat further until clear. let cool.
• 2 put the lemon rind, egg yolks, sugar and vanilla in a large bowl and whisk until the mixture is very thick, pale and creamy,.
• 3 whisk the egg whites until stiff and almost peaked. whip the cream until stiff.
• 4 stir the gelatin mixture into the yolks, then fold in the whipped cream and then the egg whites. transfer into a 6 cup souffle dish and freeze for about 2 hours.
• 5 to make the blackberry sauce, place the blackberries in a pan with the sugar and cook for 4-6 minutes, until the juices begin to run and all the sugar has dissolved. press through a sieve to remove the seeds, then chill.
• 6 when the souffle is almost frozen, but still spoonable, scoop or spoon out onto individual plates and serve with blackberry sauce.