Recipes
  • Lemon Souffle
  • Lemon Souffle
  • Lemon Souffle

Lemon Souffle

Lemon Soufflé is a light and refreshing frozen dessert made with an airy lemon mousse whipped with Rich’s Wilber Farms and a zesty lemon insert of lemon gel, candied peel, fresh lemon segments and mint. Finished with a velvety yellow cocoa spray and served on crunchy chocolate soil, this elegant dessert balances bright citrus flavour with a smooth, creamy texture.

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SERVES 18

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

product
20661
  1. LEMON GEL
  2. 180 ml Lemon Juice
  3. 120 ml Water
  4. 75 g Sugar
  5. 5 g Agar
  7. LEMON INSERT
  8. 350 g Lemon Gel
  9. 65 g Lemon Segments
  10. 170 g Candied Lemon Peel
  11. 15 g Fresh Mint Leaves (Shredded)
  13. CHOCOLATE SOIL
  14. 50 g Rich's Nugel Neutral
  15. 90 g Dark Chocolate
  16. 150 g Sugar
  17. 50 ml Water
  19. COCOA SPRAY
  20. 100 g Cocoa Butter
  21. 100 g White Chocolate
  22. Yellow Food Grade Colour (as required)
  23. White Food Grade Colour (as required)
  25. DECORATING
  26. 550 g Rich's Wilber Farms
  27. 100 g Castor Sugar
  28. 80 g Egg Yolk
  29. 60 g Sugar
  30. 40 ml Lemon Syrup
  31. 60 ml Water
  32. 90 g Egg Whites
  33. 60 g Castor Sugar
  34. 15 g Gelatine Sheet
  35. 75 ml Ice Water
  1. LEMON GEL
  2. Take lemon juice & water in a pan and bring to a boil.
  3. Mix the agar & sugar in a bowl.
  4. Slowly add the agar-sugar mix to the warm liquid.
  5. Bring the mixture to a boil.
  6. Remove from the flame & cool down in the refrigerator for 4 hours.
  8. LEMON INSERT
  9. Mix the lemon gel with the lemon segments, candied lemon peel & mint.
  10. Spoon the mixture into an insert mould.
  11. Freeze until completely frozen.
  12. Fill one more time to make the sphere.
  13. Freeze until completely frozen.
  15. CHOCOLATE SOIL
  16. Take sugar, Rich's Nugel Neutral & water in a heavy-bottomed pan.
  17. Boil the sugar till it reaches 146°C.
  18. Add dark chocolate & whisk till the sugar recrystallizes.
  20. COCOA SPRAY
  21. Melt cocoa butter and white chocolate in 2 separate bowls.
  22. Add colour and keep aside for use.
  24. DECORATING
  25. Soak gelatine in ice-cold water
  26. Whip Rich's Wilber Farms & keep aside.
  27. Make a pâte à bombe with egg yolks & sugar.
  28. Whip egg whites & pour in the cooked sugar.
  29. Whip until fluffy & fold into the egg yolk mixture.
  30. Add lemon syrup & mix.
  31. Melt the gelatine & add it to the prepared batter.
  32. Fold in Rich's Wilber Farms & mix properly.
  33. Pipe the soufflé mixture into the lemon mould & place the insert.
  34. Place the lid & pipe the remaining mixture. Freeze until frozen properly.
  35. Demould & fill in the gaps with the remaining soufflé mixture.
  36. Dip the lemon soufflé in the cocoa spray mixture & keep aside.
  37. Spray to get a velvety texture on top.
  38. Place the lemon soufflé on top of the chocolate soil.
  39. Serve cold.

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