Lemon soufflé

Beat the egg yolks in a large mixing bowl with 240g of the castor sugar until light and fluffy.

Soften the gelatine in the lemon juice, then melt over a low heat. Add the zest to the gelatine.

Carefully add the gelatine mixture to the egg mixture, slowly beating continuously.

Beat the egg whites into a meringue with the remaining castor sugar until stiff peaks form, and fold into the egg mixture.

Whip the cream until stiff peaks form and fold into egg mixture.

Pour into lightly greased over-sized glasses and let it set in the fridge for about 2 hours.