After sharing all the way back in April Passion Fruit Delice and also Apple and Calvados Crumble Choux Buns from Patisserie at Home (Ryland Peters & Small, April 2013) by Heston Blumenthal alumni, UK pastry chef Will Torrent, I thought hot summer days call for this third recipe.

As a plus, note it can be prepared a day ahead.

Chilled lemon soufflés

Soufflés are one of the most iconic French desserts and they can take a long time to master. However, this is a simple lemon mousse made in a ramekin and shaped with the help of some greaseproof paper and an elastic band to make it look like a soufflé. What is particularly clever about it is that it is made in advance so you have none of those last-minute nerves about whether your soufflé will rise when your guests are seated at the dinner table! Try the recipe with oranges or grapefruit, too.

4 leaves of gelatine

6 eggs, separated

500 ml/2 cups whipping cream

300 g/11/2 cups caster/superfine sugar

grated zest and juice of 4 lemons, plus extra zest to decorate

icing/confectioners’ sugar, to dust

4 large ramekins

Makes 4

Start the recipe the day before you want to serve the soufflés.

First prepare the ramekins. Measure the circumference of the ramekins and add 1 cm/1/2 inch to the figure. Now measure their height and add 5 cm/2 inches to the figure. Take some greaseproof paper and draw 4 rectangles: their length should match that of the recorded circumference; and their height should match that of the recorded height.

Cut out the rectangles of paper and wrap each one around a ramekin. Fasten tightly in place with an elastic band or some sticky tape. Place on a baking sheet and set aside.

Put the gelatine in a bowl of cold water to soften.

Put the egg whites in a stand mixer or in a bowl using an electric whisk and whisk until firm peaks form. Refrigerate while you continue with the recipe.

Put the cream in the stand mixer or in a bowl using an electric whisk again and whisk until soft peaks form. Don’t over-beat otherwise it will go stiff and grainy and will look split.

Put the egg yolks and sugar in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water). Whisk with a balloon whisk for 5 minutes or until light and foamy. This is called a ‘sabayon’.

Put the lemon zest and juice in a saucepan over medium heat and bring to the boil. Remove from the heat and stir in the softened gelatine, squeezed of excess water.

Add the lemon mixture to the sabayon, whisking quickly until thoroughly combined.

Gently fold the egg whites into the lemon sabayon with a large, metal spoon. When evenly incorporated, fold in the whipped cream in the same way.

Divide the mixture between the ramekins with a spoon – it should reach above the rim of the ramekins by about 3 cm/11/4 inches and be contained by the paper to give you that restaurant ‘soufflé’ look.

Allow to set in the fridge overnight.

The next day, dust with icing/confectioners’ sugar and a little extra lemon zest to serve.

VARIATION

For a hidden little treat, add a couple of raspberries to the base of the ramekin before you spoon in the mixture.

(* Recipe from 'Patisserie at Home' by Will Torrent- Ryland Peters & Small, April 2013- photography by Jonathan Gregson-all rights reserved)