Recipes
Hot lemon soufflés
This rich but tangy recipe has real wow factor. These fresh desserts are ideal for a dinner party
This rich but tangy recipe has real wow factor. These fresh desserts are ideal for a dinner party
(7 votes)
Cook: 40 Mins
Serves: 4
Price: 60p per serving
Nutritional Information
Each 108g serving contains
Energy
996kj
238kcal
996kj
238kcal
12%
Fat
14.0g
14.0g
Med
20%
20%
Saturates
7.2g
7.2g
Med
36%
36%
Sugars
17.3g
17.3g
High
19%
19%
Salt
0.22g
0.22g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
922kj/220kcal
Typical energy values per 100g:
922kj/220kcal
Ingredients
Melted butter, for greasing
50g caster sugar, plus extra for coating ramekins
15g cornflour
15g plain flour
4 tbsp double cream
75ml milk
1 unwaxed lemon, zest of, plus extra to decorate
4 tbsp freshly squeezed lemon juice
2 large eggs, separated
Icing sugar, for dusting
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Put a baking tray on the middle shelf. Brush the insides of 4 ramekins with the melted butter, then coat with a little caster sugar.
2
Put 25g of the caster sugar in a pan. Add the cornflour, plain flour and the cream. Mix until smooth.
3
In another pan, heat the milk until just boiling, then pour a little into the cream mixture. Over a medium heat, whisk until it forms a thick consistency.
4
Pour in the rest of the milk, whisking all the time - be sure to take the whisk right into the corners of the pan.
5
When the mixture starts to thicken, remove from the heat. Add the lemon zest and juice. Cool for 2 minutes, then mix in the egg yolks.
6
In a clean bowl, whisk the egg whites with an electric whisk until they form stiff, glossy peaks. Add the rest of the caster sugar. Whisk until stiff.
7
Fold a spoonful of the egg whites into the lemon mixture, to make it less stiff, then fold in the rest.
8
Spoon into the ramekins, then put on the baking tray in the oven. Bake for 25-30 minutes, until the soufflés are golden brown and give a little wobble when shaken.
9
Sift icing sugar on top and sprinkle with lemon zest. Serve immediately.