guilty ...guilty and these folks fall for it and play into it ...I so love it ....lmaoooooooooooo....:biggrin1::biggrin1:
Ingredients for a Troll Souflé:
3 level teaspoons of gelatine 3 tablespoons of hot water yolks and whites of 2 large beaten eggs 50g/2oz of castor sugar Finely grated rind and juice of 1 medium sized lemon 150ml/(1/4 pint) double cream 4 tablespoons fresh double cream 40g finely chopped walnuts.
Put 10cm(4 inch) strip of folded grease proof paper round 1/2 liter (1 pint) souflé dish, making sure paper stands 4-5 cm's(2 inches) above the edge of the dish
Tie on securely, brush inside strip with salad oil.
Put gelatine and hot water in basin, stir until dissolved, over a pan of boiling water.
Whisk egg yolks and sugar together ina bowl over a pan of hot water until very think and pale.
Remove bowl from the hot water and continue to whisk until the mixture is cool
Gently whisk in the dissolved gelatine, lemon rind and juice
Leave cold until just beginning to thicken and set.
Whisk cream until lightly stiff, Beat egg whites to a stiff snow
Gently fold lemon mixture into cream. Fold in beaten whites
Pour mixture into pre paired souflé dish, chill until firm and set.
Just before serving, ease paper away from mixture with a knife dipped in hot water.
Gently press finely chopped walnuts against sides of souflé
Just before serving, decorate top with whipped cream.