No Bake Zesty Lemon Soufflé with Coconut Crumb

The lemony season is upon us guys.. and what better way to celebrate it than a Soufflé .. but guess what.. you don’t have to bake it! It’s a chilled Soufflé which mean that it’s a cold dessert. It has a resembles of a mousse and the texture and look of a Soufflé especially the fluffy bit ontop! This recipe has extra lemony tang to it and a crunchy coconut crumb on the bottom for some added taste and texture! Easy peasy lemon squeezy! 😉

Here’s how you make it!

INGREDIENTS:

Lemon Soufflé :

  • 10 grams gelatin leaf (roughly 4 silver leaf strength or if you have gold or titanium strength gelatin leaf then use 2 leafs)
  • 170 ml lemon juice
  • 4 eggs , separated (so four egg yolks in one bowl and 4 egg whites in another bowl)
  • 120g sugar
  • Zest of 1/2 lemon
  • 300ml cream (whipped and chilled)

Coconut Crumb:

  • 30g cold butter
  • 30g brown sugar
  • 30g flour
  • 30g finely shredded coconut

METHOD:

  1. Preheat oven to 180C. Line an oven tray with baking paper.
  2. To make coconut crumb, process all ingredients to form fine crumbs. Spread onto prepared tray in a thin layer. 
  3. Bake for about 15 minutes or until golden and crisp. Cool completely.
  4. Wrap the outside of 6 glasses or ramekins with baking paper, ensuring it comes 3cm above edge of glass, to create a collar. Secure with string. 
  5. Sprinkle cold coconut crumb into base of glasses. 
  6. To prepare lemon souffles, place gelatin leaves in cold water to soften for 5 minutes. 
  7. Place lemon juice in a small saucepan and add softened gelatin. Stir over lowest heat until mixture is warm and gelatin has dissolved. Remove from heat. 
  8. Using electric beaters, whisk egg yolks, sugar and zest, in a heatproof bowl over a saucepan of simmering water until pale and thick. Remove from heat and whisk in lemon juice and gelatin mixture. 
  9. Using an electric mixer, beat egg whites until soft peaks form. If you havent already whipped your cream, then you can do it now, and place in the fridge until ready to use.
  10. Fold the egg whites into the egg yolk mixture , you can do this in two batches. Then fold in the chilled whipped cream. Fold gently, making sure you dont release many air bubbles, but also making sure no lumps are left and everything is completely combined. 
  11. Divide mixture among prepared glasses. Refrigerate for several hours or overnight. Remove paper collars from soufflé dishes. 

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