5 leaves gelatine
6 eggs, separated
340g caster sugar
grated zest and juice of 4 lemons
500ml double cream
50g flaked almonds
First, prepare the dish – take a 1-litre soufflé dish and a strip of baking parchment, 5cm taller than the height of the dish, and secure a paper collar around the dish using string or sticky tape.
Soak the gelatine leaves in cold water for 10 mins. Put the egg yolks, sugar, lemon zest and juice in a large heatproof bowl. Sit the bowl over a pan of simmering water and whisk until the mixture is foamy. You can use an electric whisk for this – it should take about 5 mins.
Using your hands, gently squeeze out excess water from the soaked gelatine, then whisk into the lemon mixture. Remove bowl from the pan and whisk until pale yellow and mousse-like.
Whip the cream until it begins to hold its shape and fold into the lemon mixture. Whisk the egg whites until they resemble stiff peaks and fold them in. Pour the mixture into the soufflé dish until it is about 3cm above the rim. The parchment collar will hold it in place. Leave in the fridge to set for about 6 hrs.
Heat oven to 170C/150C fan/gas 3. Put the almonds on a baking tray and cook in oven for about 5-7 mins or until golden. Take care they don’t burn – check after 3-4 mins and give the baking tray a shake. Leave to cool.
Remove the paper collar from the soufflé and gently press the almonds around the top edge before serving.