Lemon&Lime Soufflé

lemon lime souffle

I did say I was going to make some sort of soufflé this weekend! 🙂

I didn’t want to go with the classic chocolate or vanilla tastes (which, although I’m sure they taste marvellous, are a bit boring as everyone makes those most of the time). So.. we opted for something light and sweet!

INGREDIENTS: (makes 4 or 3 large ones)

For the soufflé:

10g butter, melted, to grease to ramekins

3 tablespoons caster sugar (plus some to line the ramekins)

30g butter

1 tablespoon plain flour

1/2 cup milk

4 eggs, at room temperature, separated

1 teaspoon finely grated lime rind

juice and zest from one lime and one lemon 

For the Lemon Curd:

1 egg + 1 yolk

1 lemon juice and zest

40 gr butter

80gr of sugar

Make the curd first: in a saucepan at low-medium heat, whisk the eggs and the sugar till combined. Then add the butter and the lemon. Stir for 10 mins or until the curd thickens. Take off the heat and let it rest.

For the Soufflé: turn oven on at 200° and put an empty tray in to warm up.

Brush the 10gr of butter in the 4 ramekins with an upward movement. With the extra sugar, coat the ramekins evenly, throw the excess.

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Pour the curd in the ramekins to cover the bottom surface.

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In a saucepan, melt the butter till it bubbles and then add the flour. With a wooden spoon, stir for 2 minutes. Take off the heat and add the milk whilst still stirring for another 2 minutes. Once it’s all dissolved and liquid again, return to heat till it boils and thickens. When it starts becoming compact paste, remove from heat, pour in a bowl and stir in the 2 yolks, lemon/lime juice and zest, the sugar and then let it rest for 5 mins.

Meanwhile, whisk the egg whites reaching soft peaks. With a metal spoon or spatula, stir in 1/3 of the egg whites to the lemon mix. When evenly combined, gently fold in the rest of the whites.

Pour the mix in the ramekins, leaving 1cm from the top (don’t fill it to the rim).

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Get the tray from the oven, place the ramekins on it and leave in the oven for 15-17 mins.

And there you go! Lovely risen soufflés 🙂

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I ate them when they were still piping hot and it was GREAT! Especially the curd at the bottom gives it that extra creamy taste. wonderful. I’ll have to try more and see which one I like the most! 😛

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Ciao for now! xox

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