lemon souffle

Egg Noodles and Tuna Recipe

| Pasta

Type: Egg Noodles and Tuna Free Cooking Recipe - Pasta Outstanding! Ingredients / Directions 1/2 package noodlescooked1 can tunadrained1 can cream of mushroom soup1/2 cup(s) milkDash of hot pepper Mix and bake at 375 degrees F for 25 minutes. Sprinkle with paprika before serving.

[ read more ]

Pinwheel Nutties

| Cyber Kuali

Cooking receipe to make Pinwheel Nutties under category Cyber Kuali. You may find some video clips related to this receipe below.Pinwheel NuttiesBy Amy Beh

[ read more ]

Grilled Apples

| Everyday Recipes

Cooking receipe to make Grilled Apples under category Everyday Recipes. You may find some video clips related to this receipe below.Grilled ApplesRecipe By : Daily Recipe NewsletterServing Size : 4 Preparation Time :0:00Categories : Appetizers Posted To CynscookinAmount Measure Ingredient -- Prepara

[ read more ]

hot bean thread noodles

| General Recipes

Cooking receipe to make hot bean thread noodles under category General Recipes. You may find some video clips related to this receipe below.hot bean thread noodleschinesewestern region110g bean thread (transparent) noodles1 tablespoon oil3 tablespoons spring onions finely chopped2 tablespoons garlic

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="lemon souffle"] _______________________________________

Cooking receipe to make lemon souffle under category General Recipes. You may find some video clips related to this receipe below.

lemon souffle

2 Lemons

3 Eggs seperated

100g Caster sugar

20ml Gelatine

40ml Hot Water

1 small tin evapourated milk chilled

Pistachio nuts

Cream for decoration

Tie a collar of greaseproof paper around the outside of the souffle dish to stand approximately 6″/15cm above the rim.

Squeeze the lemons and grate the rind finely.

Place the juice rind sugar and egg yolks in a bowl and beat on Speed 3 over a pan of hot water until thick and creamy.

Remove from heat.

Dissolve the gelatine in the water and add to the lemon mixture beating thoroughly.

Allow the mixture to cool but not set.

Beat the evapourated milk on Speed 3 until thick and add to the lemon using Speed 1.

Wash the beaters and whisk the egg whites until stiff.

Using a metal spoon gently fold the mixture into the egg whites and pour into a prepared souffle dish.

Place in refrigerator to chill.

To serve carefully remove the paper from the dish.

Decorate with chopped pistachio nuts and cream.

[tubepress mode=’tag’, tagValue=’lemon souffle’]

Please follow and like us: