I think I nerver mentioned how much I like lemon on the desserts J
Many people are afraid of making soufflés, but really they are quite easy to make.
Most soufflé récipes are very sweet but the the lemon syrup and grated zest provide a welcome tartness. Not many restaurants offer soufflés on their menus these days – it’s considered a little passé – but at dinner parties a soufflé will always steal the show. Much of the preparation can be done in advance and, contrary to what many people think, the oven door can be opened for a short time while the soufflé is cooking (John Campbell).
The most importante think to remembre, that the soufflé needs to be served right away (90sec after come out of the oven).
This is not a dessert to be made in the morning and served after dinner. It just won’t work or taste quite the same as it does fresh from the oven.
If you love lemon or need an impressive dessert to serve, try this one.
I think you will Love it like I DO.
1. Citrus Reduction:
2. Crème Pâtissière:
500ml semi-skimmed milk
Melted butter, for brushing
75gr sugar, plus extra for lining the moulds
210gr crème pâtissière
6 tbsp citrus reduction
zest of 1 lime
For the citrus reduction:
With a fine grater remove the zest from the lemons and limes. Halve the fruit and squeeze the juice into a saucepan. Add the zest, water and sugar. Cut 2 halves of a lemon in half again and add them to the pan with 2 halve of lime. Stir well.
Bring to the boil and continue boiling until the mixture has reduced to a thick syrup and turned golden brown. Remove from the heat and strain throught a fine sieve. Cool, then store for up 1 week in an airtight container in the fridge.
For the Crème Pâtissière:
Place 400ml of the milk in a saucepan and bring to sdalding point. Meanwhile, in a large bowl, mix the remaining milk with the sugar, cornflour and eggs.
Pour the scalding milk onto the egg mixture and stir well. Return to a clean pan and cook, stirring continuously, until thick. Cool, then store in an airtight container in the fridge for up to 3 days.
For the Soufflé:
Melt a little butter and brush thin,y over the inside of the soufflé moulds, leaving no part uncovered. Place a handful of sugar in one mould and turn to line it completely with a thin layer of sugar. Repeat with the remaining moulds.
Place the crème pâtissièreand syrup in a large bowl, mix well and set aside.
When you are nearly ready to serve, heat the oven to 185c. In a large bowl, whip the egg whites until soft peaks form. Add the sugar and carry on whisking to give firm peaks.
Gently fold the meringue and cream mixtures together, adding zest. Place in the prepared moulds, ensuring there are no air pockets. Smooth over the top of the soufflés with a palette knife to give a straight edge.
Place the soufflés in the oven and cook for 8-9 minutes until they have risen by 5cm and are golden brown on top. Take the soufflés from the oven and quickly dust them with icing sugar.
Place the soufflés on the serving plates ans serve immediately.