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Lemon Souffle With Blackberries

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“The lemon and blackberries are really good together, and the colors look nice together. You could use blueberries or raspberries too. I don't really know why this is called a souffle, it is more like a frozen dessert, not quite ice cream, but similar.”
3hrs 30mins

Ingredients Nutrition


  1. Place the lemon juice in a small pan and heat through. Sprinkle on the gelatin and let dissolve or heat further until clear. Let cool.
  2. Put the lemon rind, egg yolks, sugar and vanilla in a large bowl and whisk until the mixture is very thick, pale and creamy,.
  3. Whisk the egg whites until stiff and almost peaked. Whip the cream until stiff.
  4. Stir the gelatin mixture into the yolks, then fold in the whipped cream and then the egg whites. transfer into a 6 cup souffle dish and freeze for about 2 hours.
  5. To make the blackberry sauce, place the blackberries in a pan with the sugar and cook for 4-6 minutes, until the juices begin to run and all the sugar has dissolved. Press through a sieve to remove the seeds, then chill.
  6. When the souffle is almost frozen, but still spoonable, scoop or spoon out onto individual plates and serve with blackberry sauce.

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