cold lemon souffle mary berry

I. Introduction

Mary Berry isn’t just a name in British cooking; she’s an institution. With over 70 cookbooks, decades teaching the nation (including through the beloved Great British Bake Off), a Cordon Bleu training in Paris, and honours like a CBE and the Guild of Food Writers Lifetime Achievement Award, Mary embodies trusted, classic, comforting recipes. Her Cold Lemon Soufflé is pure sunshine on a plate – light, refreshing, bursting with zesty lemon flavour, and surprisingly simple. It’s the perfect finale for a summer meal or a delightful treat any time. We’ll delve into its history, explore Mary’s secrets, provide foolproof instructions (with image guides!), offer variations including vegan, and give you all the tips for success. This is Mary Berry, demystified.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry’s cooking philosophy centres on quality ingredients and clear, reliable techniques. For this soufflé, she insists on the freshest unwaxed lemons for vibrant zest and juice, free-range eggs for richness and stability, and real vanilla extract for depth. Her instructions are precise, ensuring success even for novice cooks.

The cold soufflé, distinct from its hot, temperamental cousin, emerged as a popular dessert in the mid-20th century. It cleverly uses gelatine for structure and whipped cream or egg whites for lightness, eliminating the stress of last-minute baking. While its exact origin is debated (often linked to French cuisine), it became a staple of British dinner parties and restaurant menus. Mary Berry’s recipe, refined over her decades of experience, stays true to this classic form – elegant and light. She perfects the balance of sharp lemon and sweet creaminess, making it accessible without sacrificing sophistication. Her version is timeless, focusing on pure flavour and perfect texture. (Sources: Historical dessert texts like “Larousse Gastronomique” trace cold soufflés; Mary Berry’s own extensive recipe archives demonstrate her classic approach.)

III. Notices on Ingredients & Equipment

Ingredients (Serves 6):

• 3 large unwaxed lemons: Finely grate the zest and squeeze the juice (you’ll need 150ml / 5 fl oz fresh lemon juice). Crucial for the best flavour.
• 4 large free-range eggs: Separated. Whites must be completely yolk-free for whipping.
• 175g / 6oz caster sugar: Fine sugar dissolves easily. Golden caster sugar adds a subtle note.
• 15g / ½oz powdered gelatine: (Approx 3 sachets, check packet weight). Ensure it’s fresh.
• 4 tbsp cold water: For soaking the gelatine.
• 300ml / 10 fl oz double cream: Very cold. Full-fat is essential for the right texture.
• 1 tsp vanilla extract: Good quality pure vanilla.
• Optional: Extra whipped cream & lemon zest for decoration.

Essential Equipment:

1. 1.2-litre / 2-pint soufflé dish: Tall, straight-sided dish is traditional. Tie a tall collar of baking parchment around the top extending 5-7cm above the rim (see image prompt below).
2. Large heatproof bowl: For setting over simmering water.
3. Medium saucepan: For simmering water.
4. Electric hand whisk or stand mixer: For whipping egg whites and cream.
5. Fine grater: For lemon zest.
6. Juicer: For lemons.
7. Large metal spoon: For gentle folding.
8. Small bowl: For soaking gelatine.
9. Spatula:
10. Measuring jug:
11. Kitchen string or tape: To secure the collar.

IV. Recipe Instructions

Preparation: Lightly grease the inside of your soufflé dish. Cut a strip of baking parchment long enough to wrap around the dish with a slight overlap and tall enough to extend 7-8cm (about 3 inches) above the rim. Secure it tightly around the outside with kitchen string or strong tape. This collar helps the soufflé set higher than the dish. Place the dish on a small tray for easier transfer to the fridge.

Infuse the Base: Put the lemon zest, lemon juice, egg yolks, and caster sugar into the large heatproof bowl. Whisk together until well combined.

Dissolve Gelatine: Sprinkle the powdered gelatine evenly over the cold water in a small bowl. Let it sit for 5 minutes until it becomes spongy (blooms).

Cook the Base: Place the bowl with the lemon/egg yolk mixture over a saucepan of gently simmering water (ensure the bowl doesn’t touch the water). Whisk constantly for about 10-15 minutes until the mixture becomes thick enough to coat the back of a spoon (like custard). Do not let it boil. Remove from the heat.

Melt Gelatine & Combine: Place the bowl of bloomed gelatine into the simmering water for 1-2 minutes, stirring until completely clear and liquid. Remove. Stir the melted gelatine and vanilla extract into the warm lemon custard mixture until thoroughly combined. Set aside to cool completely, stirring occasionally. It must be cold but not set.

Whip Cream: In a separate bowl, whip the double cream until it just holds soft peaks. Be careful not to overwhip. Set aside.

Whip Egg Whites: Ensure your bowl and whisk are completely clean and grease-free. Whip the egg whites until they form stiff peaks – when you lift the whisk, the peak stands straight up.

Fold Together: Once the lemon mixture is completely cold, gently fold in the whipped cream using a large metal spoon until almost combined. Then, carefully fold in the stiff egg whites in two additions, using a light figure-of-eight motion, until just incorporated. Be very gentle to keep the air in.

Set the Soufflé: Carefully pour the mixture into the prepared soufflé dish with the collar. Smooth the top gently. Chill in the refrigerator for at least 6 hours, or preferably overnight, until completely set.

Unmould & Serve: Carefully peel away the parchment collar. Run a warm, thin-bladed knife around the very top inner edge of the soufflé dish if needed. Decorate with extra softly whipped cream piped or dolloped on top and a sprinkle of fresh lemon zest.

V. Flavor Profile & Nutritional Information

• Flavor Profile: This soufflé is pure sunshine! It offers a vibrant, tangy punch from the fresh lemons, beautifully balanced by the rich sweetness of the sugar and the luxurious creaminess of the double cream and eggs. The texture is incredibly light and airy yet melts luxuriously on the tongue. It’s intensely lemony yet refreshing, rich yet surprisingly light.
• Nutritional Information (Per serving, approx 1/6th):
  • Calories: ~ 420 kcal
  • Fat: 28g (Saturated Fat: 16g)
  • Carbohydrates: 35g (Sugars: 35g)
  • Protein: 7g
  • Source: Calculated using reputable online nutritional database (e.g., NutraCheck, MyFitnessPal recipe builder) based on specific ingredients and quantities listed. Values are estimates and can vary slightly based on exact ingredients used.

VI. Tips

• Troubleshooting:
  • Mixture won’t thicken over water: Ensure the water is simmering gently, not boiling furiously. Whisk constantly. It can take 10-15 mins. If truly stuck, a tiny pinch of cornflour slurry can help, but whisk vigorously.
  • Lumps after adding gelatine: Make sure gelatine is completely dissolved and liquid before adding. Strain the warm lemon mixture before cooling if lumps form.
  • Soufflé didn’t rise enough: Egg whites or cream were over-whipped or deflated during folding. Fold gently and stop as soon as combined. Ensure collar is tall and secure.
  • Soufflé is rubbery: Too much gelatine or over-stirring once set. Measure gelatine precisely. Handle gently.
  • Watery layer at bottom: Mixture wasn’t cool enough before folding in cream/whites, causing the gelatine to set unevenly. Ensure it’s cold.
• Enhancing Flavour & Texture:
  • Use the best, juiciest unwaxed lemons.
  • Infuse the zest in the sugar for 30 mins before starting for extra lemony depth.
  • Ensure cream and egg whites are very cold before whipping.
  • A splash of limoncello added with the vanilla adds sophistication (reduce sugar slightly).
  • Use a microplane for the finest zest, avoiding bitter pith.
• Variations:
  • Lime & Coconut: Substitute lime zest/juice for lemon. Fold in 50g finely desiccated coconut with the cream. Decorate with toasted coconut flakes.
  • Lemon & Berry: Fold 100g lightly crushed raspberries or blueberries into the mixture just before pouring into the dish. Serve with extra berries.
  • Lemon Curd Swirl: Before pouring the mixture in, spoon 3-4 tbsp good lemon curd into the bottom of the dish. Pour the soufflé mixture over and lightly swirl once with a skewer.

VII. Vegan Alternative

Enjoy the sunshine flavour dairy and egg-free!

• Ingredients (Serves 6):
  • 150ml / 5 fl oz fresh lemon juice (3-4 lemons)
  • Finely grated zest of 2 unwaxed lemons
  • 150g / 5oz caster sugar
  • 200ml / 7 fl oz full-fat coconut milk (chilled, cream only if possible – see tip)
  • 200ml / 7 fl oz dairy-free whipping cream (e.g., Elmlea Plant Double, Oatly Whippable – must be whippable!)
  • 10g / 1 sachet agar-agar powder (NOT flakes – check packet setting strength) OR 7g powdered vegan gelatine alternative (e.g., Vege-Gel)
  • 4 tbsp cold water
  • 1 tsp vanilla extract
• Equipment: Same as main recipe (soufflé dish with collar, bowls, etc.).
• Instructions:
  1. Infuse Base: Combine lemon zest, juice, and sugar in a saucepan. Heat gently over low heat, stirring, until sugar dissolves. Remove from heat.
  2. Bloom Agar/Gelatine: Sprinkle agar-agar powder or vegan gelatine over the cold water in a small bowl. Let sit 5 mins.
  3. Set Base: Bring the lemon/sugar mixture back to a gentle simmer. Whisk in the bloomed agar/gelatine mixture vigorously. Simmer for 2 minutes (agar) or as directed (vegan gelatine), whisking constantly. Remove from heat. Stir in vanilla. Cool completely (room temp is ok, but not set).
  4. Whip Creams: Whip the chilled coconut milk (scoop the thick cream off the top if separated) and the dairy-free whipping cream separately until they hold soft peaks. Gently fold them together.
  5. Fold & Set: Once the lemon/agar mixture is cool (but still liquid), gently fold in the whipped cream mixture until combined. Pour into the prepared soufflé dish. Chill for at least 4 hours, or until firmly set.
  6. Serve: Remove collar and decorate with vegan whipped cream (if available) or coconut cream and lemon zest.
• Vegan Tip: Chilling the coconut milk overnight helps the cream separate. Use just the thick cream part for best results. Agar sets firmer than gelatine; adjust quantity slightly based on packet instructions if needed.

VIII. Recipe Variations & Serving Suggestions

• Variations: See Tip section (Lime & Coconut, Lemon & Berry, Lemon Curd Swirl). Also try adding a tablespoon of poppy seeds for texture.
• Serving Suggestions:
  • Serve simply decorated with cream and zest for elegance.
  • Accompany with fresh summer berries (raspberries, blueberries, strawberries).
  • Add a delicate tuile biscuit or shortbread finger on the side.
  • Drizzle with a vibrant raspberry or strawberry coulis.
  • Serve with a scoop of lemon sorbet for an extra citrus hit.

IX. Storage & Reheating Instructions

• Storage: Keep covered in the refrigerator for up to 2 days. The texture is best within 24 hours. Freezing is not recommended as it compromises the delicate texture and can cause separation.
• Reheating: This is a cold dessert and should not be reheated. Serve chilled directly from the fridge.

X. Frequently Asked Questions (FAQ)

1. Can I make this without a soufflé dish? Yes, use individual ramekins (fill without a collar) or a serving bowl. You won’t get the dramatic height without the collar, but the flavour is the same. Adjust setting time (individual sets faster).
2. Can I use bottled lemon juice? Fresh is highly recommended for the best flavour. Bottled juice lacks brightness and zest and can taste artificial.
3. My gelatine won’t dissolve properly! Ensure you use powdered gelatine, not leaf, unless converting accurately. Sprinkle evenly over cold water. Let it bloom fully (become spongy) before melting. Melt it gently over simmering water until completely clear and liquid, stirring.
4. Why did my soufflé collapse? The most common cause is the gelatine not being fully activated or the mixture not being cold enough before folding in the whipped cream/egg whites (causing the air to collapse). Ensure the base is cold. Also, avoid overfolding.
5. Can I make this gluten-free? Yes! This recipe is naturally gluten-free. Just ensure your gelatine and vanilla extract are certified GF if required.
6. How do I know when the egg yolk mixture is thick enough? It should coat the back of a spoon cleanly – when you run your finger through it, the path should hold without the mixture running back immediately (like custard).
7. Can I use low-fat cream? No. Double cream (heavy cream) is essential for the structure and rich mouthfeel. Low-fat alternatives will not whip properly and will result in a watery soufflé.

XI. Conclusion & Call to Action

Mary Berry’s Cold Lemon Soufflé is a testament to her genius: a classic dessert that delivers stunning flavour and elegance with achievable steps. That vibrant lemon tang, the cloud-like texture – it’s pure, refreshing bliss. Don’t be intimidated by the soufflé name; this chilled version is wonderfully forgiving. Give this sunshine-filled recipe a try! It’s perfect for your next gathering or a special treat. We’d love to see your masterpiece!

XII. Additional Resources

• Mary Berry’s Official Website: Find news, recipes, and books directly from Mary: https://www.maryberry.co.uk
• Mary Berry’s Cookbooks: Discover her vast collection, including baking bibles and family favourites. Browse her titles: https://www.maryberry.co.uk/cookbooks
• Reputable Recipe & History Sources:
  • See more healthy recipes
  • The Guild of Food Writers: https://www.gfw.co.uk/
  • BBC Food: https://www.bbc.co.uk/food

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