Allow the gelatine to swell in cold tap water. Then melt in a hot water bath, mix with egg yolks, juice of one lemon, grated lemon skin and the sweetener and beat warm in a water bath. Then beat the mixture until cold.
Beat the egg whites (plus a little salt) until stiff and add a third of the whipped cream. First fold the whipped cream, then the egg whites into the cooled lemon mixture.
Pour everything into a glass bowl (or portion it out on the spot) and let it set in the icebox. Whip the remaining whipped cream until stiff and use it to spread the lemon soufflé.
Please note: The souffle must be eaten on the day of preparation because of the use of raw eggs (risk of salmonella infection).
Tip: Always use organic lemons for cooking, if possible!
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