Thursday, 4 March 2021 / Topics:
Lemon & Lime Souffle (serves 4):
Juice of 1 lemon
Juice of 1 lime
60g Caster sugar, plus 1 tablespoon extra
1 Tablespoon corn flour
2 Egg whites
Extra caster sugar for dusting
½ Cup crème fraiche
4x One-cup capacity ramekins
1. Preheat oven to 190oC.
2. Combine lemon juice, lime juice, 60g sugar and corn flour in a small saucepan. Bring mixture to the boil over medium-high heat. Simmer, stirring constantly, for 1-2 minutes or until slightly thickened. Transfer to a small bowl and set aside to cool slightly.
3. Whisk the egg whites until soft peaks form. Gradually add remaining one tablespoon sugar and continue to whisk until stiff, glossy peaks form. Gently fold through the citrus syrup.
4. Spray four ramekins with cooking oil spray and dust with extra sugar. Divide egg mixture between prepared ramekins. Gently flatten the tops and tidy the edges. Transfer to a baking tray and bake for 10-12 minutes or until risen and lightly golden.
5. Serve soufflés immediately topped with a dollop of crème fraiche.