My husband is a true sentamentalist and keeps (hoards) everything. One example is a map I drew on a post-it note of how to get to the tube from my flat in London the first time he stayed over. Something I  treasure less is a felt tip painting he bought from a lady in Bangkok, drawn with an undisclosed part of her anatomy. Needless to say this has not been hung in our family home. One thing for which I am grateful however is his grandmother's handwritten recipe book containing this Milanese lemon soufflé. More of a mousse than a traditional baked soufflé, it contains gelatin which has become increasingly fashionable to cook with as more and more health benefits emerge. It apparently stops hair loss, reduces cellulite, aids digestion, increases joint mobility and, less relevant to cooking, is used by synchronised swimmers to keep their hair in place underwater. Back to the recipe, here it is, verbatim from his grandmother's book. We enjoyed it as a lighter alternative to Christmas pudding on Christmas Day.
 

What you need:


2 large lemons
4 eggs separated

10 oz single crewam
3-4 sheets of gelatin
1/4 gill (pint) of water
4 oz caster sugar


 

Milanese Lemon Soufflé with Gelatin

Method:

 

Whisk the egg yolks, sugar, lemon rind and juice over a pan of hot water until thick. Remove and whisk until cool. Have cream half whipped (thickish but not stiff) and dissolve the gelatine in the water. Beat egg white until very stiff. Add cream, gelatine to mixture. Fold in egg whites and pour into bowl. Leave to set. Decorate with whipped cream and nute or violets (don't ask me where I would get friggin violets in HK!)

Makes 6 

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