You will need
2 t (10 ml) grated lemon rind
3 T (45 ml) lemon juice
1 cup (250 ml) cold water
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
1 x 250 g medium fat cream cheese
1 cup (250 ml) fresh cream
¼ cup (60 ml) pecan nuts, finely chopped
½ cup (125 ml) water
¼ cup (60 ml) sugar
½ vanilla bean or ½ cinnamon stick
200 g fresh gooseberries
Cold unbaked soufflé
Peg a paper collar tightly around three 9 cm soufflé dishes or use 6 – 7 small ramekins with straight sides. Wash the lemon and grate off the rind. Squeeze the juice to measure 3 T. Measure the water into a medium sized mixing bowl. Add the rind and juice. Sprinkle the Cheesecake Mix over the water and add the cream cheese. Beat until well blended.
In a smaller mixing bowl, whip the cream until soft peak stage. Using the same beaters, whip the cheesecake mixture again until very smooth. Gently fold the whipped cream into the cheesecake using a spatula or metal spoon and stir until evenly blended.
Pour the mixture into the prepared soufflé dishes, right over the edge so that it stands up supported by the collar around the dish. Bang the dish down hard on the work surface to level the dessert. Refrigerate overnight to firm. Before serving, carefully peel the collar away from the ‘stand-up’ part of the soufflé.
Spread a strip of the chopped nuts on paper and carefully roll the stand-up soufflé in the nuts to coat the ‘stand-up’ with nuts. Serve with Spiced Gooseberries, when in season, or any other fresh fruit of your choice.
Simmer the water, sugar and spices together for 5 minutes. Add the gooseberries, cover with a lid, and cook gently for 5 minutes. Switch off the heat and allow the mixture to cool down. Refrigerate. Pick out the spices before serving.