Chilled lemon souffle

Can use as a mouse. Just don’t make the base.

This recipe is from MKR

Icing sugar, to dust

COCONUT CRUMB
30g cold butter
30g raw caster sugar
30g plain flour
30g desiccated coconut

LEMON SOUFFLE
2 leaves gelatine, titanium strength
200ml lemon juice
4 eggs, separated
120g caster sugar
Finely grated zest of ½ lemon
300ml thickened cream

BLUEBERRY CREAM
125g punnet blueberries
2 tbs icing sugar mixture
250ml thickened cream

Method

1. Preheat oven to 180C. Line an oven tray with baking paper.
2. To make coconut crumb, process all ingredients to form fine crumbs. Spread onto prepared tray in a thin layer. 
3. Bake for about 15 minutes or until golden and crisp. Cool completely.
4. Wrap the outside of 6 glasses or ramekins with baking paper, ensuring it comes 3cm above edge of glass, to create a collar. Secure with string. 
5. Sprinkle cold coconut crumb into base of glasses. 
6. To prepare lemon souffles, place gelatine leaves in cold water to soften for 5 minutes. 
7. Place lemon juice in a small saucepan and add softened gelatine. Stir over lowest heat until mixture is warm and gelatine has dissolved. Remove from heat. 
8. Using electric beaters, whisk egg yolks, sugar and zest, in a heatproof bowl over a saucepan of simmering water until pale and thick. Remove from heat and whisk in lemon juice and gelatine mixture. 
9. Using an electric mixer, beat egg whites until soft peaks form. Repeat with cream. 
10. Fold egg whites into egg yolk mixture into two batches. Fold in cream.
11. Divide mixture among prepared glasses. Refrigerate for several hours or overnight. Remove paper collars from soufflé dishes. 
12. To make blueberry cream, blend blueberries and sugar to form a puree. Pass through a fine sieve. 
13. Whisk cream until firm peaks form. Fold in blueberry puree. 
14. Serve chilled lemon souffles with blueberry cream. Dust with sifted icing sugar and decorate with edible flowers.