Feather light lemon soufflé



Ingredients 7
Servings 6
Time 30 minutes

Ingredients

  • 6
    eggs, separated
  • 125
    ml
    caster sugar
  • 50
    g
    butter
  • 50
    ml
    cornflour
  • pinch of salt
  • 45
    ml
    freshly squeezed lemon juice
  • 15
    ml
    lemon zest icing sugar for dusting
 

Method

20-25 minutes
 

Enjoy this scrumptious, light winter pudding that is also easy on your figure.

1. Whisk together the egg yolks and 60 ml (¼ c) of the caster sugar until pale and all the sugar has dissolved. melt the butter in a saucepan and stir in the cornflour and salt. Gradually beat in the milk. Bring to the boil and, stirring continuously, simmer over low heat for 2-3 minutes. Gradually beat the yolk mixture into the milk mixture and add the lemon juice and zest. set aside to cool. Whisk the egg whites until stiff. Add the remaining sugar by the spoonful, whisking until all the sugar has dissolved.

2. mix a third of the egg white mixture with the egg yolk custard then carefully fold in the rest.

3. Divide the mixture among the ramekins, filling each two-thirds of the way.

4. Put the ramekins in a roasting pan filled halfway with boiling water and bake for 20-25 minutes. Dust with icing sugar.

 

 

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