Iced Lemon Souffl�
This visually appealing yet light dessert can be served throughout the year.
2 large organic lemons
(must not have been treated or sprayed)
2 egg yolks
30 ml white wine
2 tbsp sugar
1 vanilla pod
2 sheets gelatine
2 egg whites
1� tbsp sugar
4 rubber bands
After washing the lemons thoroughly in warm water, halve and juice them with a squeezer.
Remove the remaining flesh with a spoon and small knife, and cut the ends off each half so that they can stand upright. Cut four 8 cm wide strips of SAGA Cooking Paper and wrap them as tightly as possible around each lemon half to make a �tube� so that the paper extends about 2 cm above the lemon edge. Secure with a rubber band and place them in the freezer.
Soak the gelatine in cold water. Using an egg whisk, beat the lemon juice, egg, egg yolks, white wine, sugar and core of the vanilla pod in a mixing bowl over a saucepan of simmering water until fluffy. Add the squeezed out gelatine to the mixture while it is still warm and briefly stir. Transfer to a cold bowl and put to one side. Beat the egg whites with the sugar until stiff and carefully fold into the lemon mixture.
Fill the lemon halves with the mixture almost to the top of the cooking paper and freeze for about 4 hours. Carefully unwrap the paper before serving. Serve with marinated berries.