Rosewater Jelly Soufflé

Name: Rosewater Jelly Soufflé
Yield: 6
Ingredients: 1 cup of rosewater jelly; 1 tablespoon grated lemon zest; 4 large egg whites; To serve with; 1 cup heavy cream, chilled and whipped; Accessory; Soufflé mold with 17 cm diameter

1
1 cup of rosewater jelly
2
1 tablespoon grated lemon zest
3
4 large egg whites
4
To serve with
5
1 cup heavy cream, chilled and whipped
6
Accessory
7
Soufflé mold with 17 cm diameter

Ingredients

1
1 cup of rosewater jelly
2
1 tablespoon grated lemon zest
3
4 large egg whites
4
To serve with
5
1 cup heavy cream, chilled and whipped
6
Accessory
7
Soufflé mold with 17 cm diameter

Directions

1
Preheat the oven to high temperature
2
Grease the soufflé mold with butter and set aside
3
In a stand mixer, beat the egg whites until stiff peaks form
4
Add the jelly and lemon zest and mix delicately until well combined
5
Transfer the mixture to the prepared mold
6
7
Reduce the oven temperature to medium and bake for 10 minutes or until lightly golden brown
8
Serve warm with whipped cream