To prepare the soufflé dishes, tie baking paper around 6 x 125ml ramekins, so that at least 2cm of paper is above the rim of the dishes (see photo).

Soak the gelatine leaves in water to soften. Once soft, squeeze the soaked gelatine leaves, removing any excess water, and place in a small saucepan with the lemon juice. Gently warm the juice over low heat until gelatine has completely dissolved. Remove from the heat and set aside.

Put the egg yolks, sugar and lemon zest in a small bowl and place over a saucepan of barely simmering water.

Beat using an electric mixer on a medium speed until it pales and thickens. Add the lemon-gelatine mixture and whisk to combine. Remove from the heat and place bowl in a container of iced water, stirring occasionally, until almost cold.

Beat the egg whites in a small bowl with an electric mixer at high speed until soft peaks form. Add a large spoonful to the cooled egg-yolk mixture and stir through gently. Fold the remaining whites into the egg-yolk mixture.

Whip the cream until soft peaks form. Fold through the lemon-egg mixture. Spoon into the ramekins, filling 1cm over the rim. Chill in the refrigerator for at least 3 hours.

To serve, remove the baking paper and dust the soufflés with icing sugar.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.