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3 - big
4 tsp - (leveled) gelatin
3 tbsp - water
1/2 cup - castor
1 cup - fresh
2 - big
Few drops of yellow coloring
Rind of 1
Finely sliced nuts and
How to Make Lemon Souffle
In a bowl, place grated rind, lemon juice, egg yolks and sugar. Mix gently.
Keep this bowl in a pan of hot water (reduce the flame after the water has boiled).
Gently beat the mixture until it begins to thicken.
Remove from flame.
Dissolve the gelatine in cold water and then place the bowl (with the gelatine) over a pan of hot water till the gelatine dissolves completely.
Add the gelatine to the lemon and egg mixture and mix gently.
Place the bowl with the lemon-egg mixture in a vessel filled with ice cubes and keep stirring.
When the mixture sets slightly add the whipped cream.
Gently fold in the stiffly beaten egg whites and add few drops of yellow colouring.
Pour this mixture into small fancy bowls and set in refrigerator.
When set, decorate with nuts and cherries.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.