Zitronencreme mit Marzipan und Mohn

• 50 g ( 1 ¾ oz) poppy seeds
• 4 large free-range eggs separated
• 120 g (4 oz) caster sugar
• 4 tablespoons water
• grated zest and juice of 2 lemons
• 1 sachet gelatine crystals
• 284 ml carton double cream, lightly whipped
• 75 g marzipan, chilled and chopped finely

1. Grind the poppy seeds in a small electric mill until fine then set aside.
2. Put the egg yolks, sugar, water , lemon zest and juice into a large bowl. Set over a saucepan of simmering water and, using an electric hand-held whisk, beat until pale yellow, thick and foamy. The foam should be thick enough to leave a trail when lifted up.
3. Remove the bowl from the pan and continue whisking for about 3 minutes to cool down.
4. Put 2 tablespoons of cold water into a cup and sprinkle over the gelantine. Let the gelantine soak into the water to a “sponge” and then dissolve either in a microwave on defrost power for about 2 minutes or place the cup in a small pan of simmering water.
5. Beat the gelatine into the whisked mixture and let it cool down to room temperature. Whisk the cream until it makes soft peaks then fold into the mixture along with the poppy seeds and grated marzipan.
6. When the mixture is on the point of setting, whisk the egg whites with a good pinch of salt until they make soft peaks. Beat two spoons of this into the mixture to loosen, then fold the rest in using a large metal spoon. Divide the soufflé between 6 to 8 elegant sundae glasses. Chill until firm.
7. Decorate as you wish. Whirls of piped whipped cream would be nice topped with a small ratafia or small, thin slices of fresh lemon, or grated lemon zest.

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