Recently I caught up with my oldest friend in the world, Claire. We went to kindy together all those years back and used to have play dates every Tuesday after school.

Now all grown up, we have play dates at swanky restaurants where we catch up on years past, share family news and laugh about getting old and wearing glasses to drive.

This recipe has a zinging tang to turn back the clock - yippee!

Buon appetito!

RECIPE: Citrus mousse souffle

Makes: 6 to 8

5 eggs, separated
185g caster sugar
3 lemons, juice and zest
2 leaves of gelatine
250ml warm/hot water
500g pouring cream, lightly whipped

50g extra caster sugar

Wrap a 5cm wide strip of baking paper around your serving pots or glasses and secure with cooking twine or tape and set aside. In a clean bowl, put egg yolks, sugar and lemon juice. Place bowl over a saucepan of simmering water and whisk continually until thick and pale; this will take approximately 10-15 minutes. Remove from heat.

In a separate bowl soak gelatine leaves in warm/hot water for 2 to 4 minutes or until soft, remove, squeezing out any excess water. Add to pale egg yolk mix and whisk in until dissolved. Pop bowl in fridge for 20 minutes or until it starts to set. Remove from fridge, whisk in cream and return to fridge.

While mix is chilling, in a clean bowl whisk egg whites until stiff peaks form. Fold egg whites into yolk mix, followed by lemon zest. Pour into prepared serving pots. Pop into fridge and allow to chill for at least 2 hours before serving.

To serve, gently remove baking paper from pots, roll top edges of souffles in extra sugar and you are ready to serve.

Tip: This recipe is great with lime too.