This is equally delicious served chilled or iced – the choice is yours.
1 tbsp groundnut oil
6 medium eggs, separated
130g (⅔ cup) caster (superfine) sugar
finely grated zest and juice of 4 lemons
2 sheets of leaf gelatine, soaked in cold water
500ml (2 cups) double (heavy) cream
2 lemons, washed
200g (1 cup) sugar
20g (2 tbsp) flaked (sliced) almonds, lightly toasted
First prepare a soufflé dish, 13 cm (5in) in diameter and 8 cm (3¼in) high. Wrap a triple thick band of greaseproof paper around the dish, wide enough to extend 6 – 8 cm (2½–3¼in) above the rim. Secure with tape and string. Brush the exposed inside paper with oil. Place in the fridge.
Whisk the egg yolks, 80 g (6½ tbsp) sugar and the lemon zest together in a bowl until the mixture is thick enough to leave a light trail when you lift the whisk. Warm the lemon juice, squeeze out excess water from the gelatine leaves, then dissolve them in the lemon juice. Whisk into the egg yolk mixture and continue to whisk for 1 minute. In another bowl, whip the cream to a ribbon consistency, then fold into the lemon mixture.
Whisk the egg whites to a thick foam, then whisk in the remaining 50 g (¼ cup) sugar to soft peaks. Fold into the soufflé mixture and immediately spoon it into the dish to come 4 – 5 cm (1½–2in) above the rim. Gently smooth the surface with the back of a spoon. Put the soufflé in the fridge for at least 6 – 8 hours, or freeze for 3 – 4 hours before serving.
For the decoration, slice the lemons into thin rounds, halve the slices and place in a saucepan with 200 ml (scant 1 cup) water and the sugar. Bring to the boil and bubble gently for 2 minutes. Leave to cool; keep the lemon slices in the syrup until ready to use.
To serve, remove the paper collar from the soufflé. Sprinkle the almonds over the centre and arrange the lemon slices around them. Serve immediately.