| How To Cook: |
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1. Soak and dissolve the gelatine in a little water.
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2. Stir the egg yolks until white with the lemon peel and the sugar.
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3. Add the lemon juice, the dissolved gelatine and finally the stiffly whipped egg whites and half the whipped cream.
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4. Stir carefully until the souffle starts to become stiff.
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5. Pour it into a prepared souffle dish, and when set decorate with the rest of the whipped cream, piping it in a decorative pattern.
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