Lemon Soufflé with Tapioca

1 In a pan, combine 3/4 cup of tapioca, water, lemon juice, salt, and gelatin

Beat the egg yolks and add to the mixture

Heat over low heat until the mixture thickens, stirring constantly

Remove from heat and let cool

Add the grated lemon zest and transfer the mixture to a bowl

Refrigerate for 30 minutes, stirring occasionally until the mixture reaches a custard-like consistency

2 Beat the egg whites in a large bowl until stiff peaks form

Gradually add the remaining tapioca, beating well after each addition

Mix gently and carefully

3 Prepare a soufflé mold with parchment paper, 5 cm above the edge of the mold, and secure with crepe tape

Beat the heavy cream in a chilled bowl

Gradually add to the egg mixture, being careful not to deflate the eggs

Place the mixture in the prepared soufflé mold

Refrigerate for 8 hours or until firm

Tapioca

In a bowl, mix the breadcrumbs, tapioca, and cold butter until well combined

Before serving, distribute the soufflé among bowls or a large bowl, alternating with layers of tapioca

Serving.