Clas­sic lemon souf­fle

serves / 4 prep / 20 min­utes cook / 25 min­utes

Stanthorpe Border Post - - TASTE - Recipe by Michelle Southan Photo by Jeremy Si­mons

In­gre­di­ents

Caster sugar, to dust

25g but­ter

2 ta­ble­spoons plain flour

1 ta­ble­spoon corn­flour

250ml (1 cup) milk

70g ( 1⁄2 cup) caster sugar

3 ta­ble­spoons lemon juice

1 ta­ble­spoon lemon rind, finely grated

4 eggs, at room tem­per­a­ture, sep­a­rated Ic­ing sugar, to dust

1. Pre­heat oven to 200C/180C fan-forced. Place a bak­ing tray in the oven. Grease four 250ml (1 cup) oven­proof souf­fle dishes with melted but­ter. Lightly dust with caster sugar. Melt but­ter in a saucepan over medium heat un­til foam­ing. Add flour and corn­flour.

2. Cook, stir­ring, for 1 minute or un­til mix­ture be­gins to foam. Re­move from heat. Grad­u­ally pour in half the milk, whisk­ing con­stantly with a bal­loon whisk un­til smooth. Grad­u­ally add re­main­ing milk, whisk­ing un­til smooth and com­bined. Stir in 1⁄ cup sugar. 4

3. Place saucepan over medium heat and bring to the boil, stir­ring con­stantly with a wooden spoon, for 3-4 min­utes or un­til mix­ture boils and thick­ens.

Re­move from heat and stir in the lemon juice and rind un­til well com­bined. Whisk in the yolks.

4. Trans­fer mix­ture to a large bowl. Use elec­tric beat­ers to beat the egg whites in a sep­a­rate clean, dry bowl un­til firm peaks form. Grad­u­ally add the re­main­ing sugar and whisk un­til thick and glossy.

5. Add one-quar­ter of the egg white mix­ture to the lemon mix­ture.

Use a large metal spoon to fold to­gether un­til just com­bined. Add the re­main­ing egg white to the mix­ture. Fold to­gether un­til just com­bined.

6. Spoon into pre­pared dishes. Run your fin­ger around the in­side rim of the dish. Place souf­fle on pre­heated tray. Bake for 20 min­utes or un­til puffed and just set. Dust with ic­ing sugar. Serve im­me­di­ately.

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