Scared of soufflés? Fear they're too fiddly to be worth the trouble? Well, stop worrying says our resident chef Nigel Brown.

This recipe proves the classic pud is simpler than you think (just don't your friends and enjoy all those envious looks when you serve up this elegant dessert).

What are you waiting for? 


2 gelatine sheets

2 lemons

4 eggs

225g caster sugar

300ml whipping cream

300ml double cream


1. Prepare a soufflé dish (or individual dishes or glasses) by tying a wide strip of oiled greaseproof paper around the outside top edge with string so that it extends about 1-1 1/2 inches above the top of the dish.

2. Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice into a bowl.

3. Add the zest, egg yolks, sugar and whisk over a pan of hot water until the mixture thickens and turns a very light colour.

4. Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.

5. Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites. Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream and repeat with the egg whites.

6. Pour into the prepared dish/glasses so that the mixture comes above the level of the dish and into the paper collar; chill in the fridge to set.

7. When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to