Cold Lemon Soufflés


No need to worry about uneven rising, straight buttering, over-cooking or any of the hassle that usually goes with soufflés – this recipe calls for minimal amount of ingredients (which you probably already have in your fridge), it is cheap and there is absolutely no baking required. In other words, this is the ideal recipe for those of you who, like me, have a rubbish oven and no proper grocery store near your house. Oh, and most important of all – no flour necessary! Totally gluten-free.


All you need is a little bit of time, love and a thermometer. (And a kitchen aid to help with all the whisking wouldn’t hurt.)

Here are your ingredients:

90g yolk (about 5 yolks)

150g caster sugar

3 un-waxed lemons, zest and juice

3 3/4 gelatine leaves

135g egg white (about 5 whites)

150g caster sugar

375ml cream


Start by making a sabayon: whisk the yolks at a high speed while you bring 150g sugar and a little water (about 100ml) to 118°C. This is what is called the soft-ball stage of sugar, i.e. when you stop the cooking at 118°C and let it cool, the texture of the sugar is like a soft ball (which we want in our sabayon).

Once the sugar reaches 118°C, gradually pour it into the yolks while whisking on a low speed, then whisk rapidly again until the mixture has cooled down to room temperature.

Once that is done, move on to making the Italian meringue. This basically the same process, but with whites instead of yolks. The only difference is you start whisking the whites only once the sugar reaches 110°C. You then carry on whisking the whites until the sugar reaches 118°C, gradually pour it in and keep whisking until the mixture is cooled down and the meringue has medium peaks (slightly droopy but still hold).

Soak the gelatine in ice water and reduce the lemon juice by half. Once the gelatine is soft and the juice reduced, drain the gelatine, squeezing out all the excess water, and add it to the juice, off the heat. Whisk well to blend, then gradually pour this mixture into the sabayon, with the zest.

Whip the cream to medium peaks.

Fold some of the meringue into the sabayon, then the whole mix into the cream. Gradually fold in the rest of the Italian meringue, and voilà, the mix is ready.

Line some moulds with paper and pour your mixture in before chilling to set. Leave in the fridge for about 1 hour and it is ready to serve! Fresh, zesty lemon soufflés, perfect for this swelteringly hot British summer.