Jan 9, 2014
13. Uncooked Lemon Soufflé
Uncooked lemon soufflé, unlike a hot soufflé, sets in the fridge and is served cold. Sometimes people add a paper collar, which is placed around the dish before you fill it with the mixture. Once the mixture has set, the paper can be removed which makes it looks like it has risen.
Verdict: I've never made a soufflé, hot or cold, due to the horror stories I've heard, however surprisingly it wasn't that bad! The difficult part was adding the gelatine at the correct time, but with no cooking involved it was very quick to make.
