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GONDHORAJ SOUFFLE

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Gondhoraj Soufflé by Oishi Nag, 3rd Year Culinary Arts student at IHM Aurangabad
Gondhoraj lemon is a very aromatic lemon from Bengal the nearest comparison of which can be the quintessential Thai ingredient which is the Kaffir Lime. This lemon is one of my favourite because of its refreshing scent and is commonly used in Bengal to flavour lentils and curries. Making a cold soufflé out of this lemon seemed an interesting combination to me. This recipe is a cold soufflé made out of gondhoraj lemon for which kaffir lime can be alternatively used.

INGREDIENTS:

- Gelatin: 1 sheet

- Cold water: ¼ cup

- Egg yolks: 4

- Gondhoraj lemon or kaffir juice: ½ cup

- Sugar: 65gms

- Grated lime or lemon rind: 1 teaspoon

- heavy cream: 80gm

INGREDIENTS: For French meringue

- Castor sugar: 100 gms

- Egg whites: 40 gms

METHOD:

- Soak gelatin in the cold water.

- In a heavy saucepan combine yolks, lemon or lime juice, and sugar.

- Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.

- As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin with the help of a KitchenAid Silicone Mixer Spatula a to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.

- Make a French meringue in the KitchenAid Stand Mixture by whisking the egg whites and slowly adding castor sugar at a medium speed on nearing the stiff peak consistency higher the speed.

- Whisk yolk mixture into meringue mixture in the KitchenAid Stand Mixture and then add rind.

- Beat cream until stiff, and fold into lemon-meringue mixture.

- Pour into individual ramekins, or stemmed glasses, and chill one hour or longer.

- Garnish before serving with a thin wedge of the gondhoraj lemon.

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