In a bowl over simmering water beat egg yolks, adding the sugar gradually.
Then add lemon rind and lemon juice and whisk until thick and light.
Remove mixture from the heat and whisk a few minutes longer until slightly cooled.
While lemon mixture is cooling, beat cream until thick. In a separate bowl beat egg whites until stiff.
Dissolve gelatine in water and add to lemon mixture.
Fold in the whipped cream and gradually incorporate stiffly beaten egg whites.
Turn into prepared serving dish and chill until set.
Whip the extra cream together with the vanilla and sugar until thick then decorate lemon soufflé with cream, toasted almonds and seasonal fruit if you like.
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