1. Prepare 10-12 small individual ramekin or soufflé dishes or a size 2 soufflé dish. Cut a strip of wax paper to fold around the dish one and a half times. Fold paper in half, and fold a 2,5 cm seam in the closed sides, keeping the open ends for the top. The folded base will correspond with the lip on the soufflé case. Tie around twice with string, finish with a bow and place on a baking sheet.
2. The success of your soufflé also depends on methodical working, because once the gelatine starts setting, nothing can be done to slow down the process. So, weigh out all your ingredients, sponge the gelatine with the strained lemon juice, and set aside. Have at the ready equipment such as whisks, electric beaters, large metal spoons, spatulas, a pot of simmering water on the stove, an iced bain marie and your prepared soufflé cases.
3. Place the egg yolks and grated lemon rind in a large mixing bowl, loosen with an electric hand beater or a whisk. Add sugar gradually, beating well after each addition. This egg and sugar mixture will start to thicken and become pale yellow in colour. Once all the sugar has been added, the mixture should be 'to the ribbon', that is it should leave a wide trail when lifted with a spatula.
4. Carefully melt the sponged gelatine over a pan of boiling water. It is very important not to boil the gelatine when melting it, as this will cause it to set in lumps or become stringy. Alternatively, place sponged gelatine in a microwave dish and dissolve, at medium power, for 1 minute, remove and stir. Always wipe the bottom of your gelatine bowl before adding melted gelatine to the egg mixture. Holding the gelatine from a slight height on a spatula or large metal spoon, carefully fold in the gelatine.
5. Stand bowl in an iced bain marie, and stir gently until mixture reaches setting point. Whip up the egg whites to a soft peak (stiff, but not dry). Half whip the cream. Quickly and carefully fold the cream and whites into the soufflé mixture. Pour mixture into prepared soufflé cases, stand on a baking sheet and leave to set in the refrigerator for 2 to 3 hours. Carefully remove string and paper before decorating. Individual soufflés must always be served standing on a serviette and underplate.
6. To prepare the decorations: Plunge pistachio nuts into boiling water for 2 to 3 minutes (to remove the saltiness and enable you to skin the nut easily). Thinly peel the lemon rind in long strips, place in boiling water and cook until soft. Drain julienne of lemon rind and dry. Roast nibbed almonds until golden brown, cool. Press nuts around the sides of soufflés, dredge with sieved icing sugar, scatter a few lemon julienne strips on top and serve with blanched pistachios.