CITRUS SOUFFLE

SERVES 4 INGREDIENTS

• Juice and zest of 1 lemon

• 60g caster sugar, plus 1 tbsp extra

• 1 tbsp cornflour

• Juice of 1 orange

• 2 egg whites

• Extra caster sugar, for dusting

• Cooking oil spray

• ½ cup creme fraiche

METHOD

1 Preheat oven to 190C. Place the lemon zest, 60g sugar and cornflour in a small saucepan and whisk to combine. Add lemon juice and orange juice. Bring mixture to the boil, whisking, and cook for 1-2 minutes or until thickened slightly. Remove from the heat and allow the citrus syrup to cool while you prepare the eggs.

2 Whisk the egg whites until soft peaks form. Gradually add the extra 1 tablespoon of sugar and whisk until stiff peaks form. Fold through the citrus syrup.

3 Spray four ramekins with oil and dust lightly with sugar. Spoon the souffle mixture into the dishes until ¾ full.

4 Place the dishes on a baking tray and bake for 10-12 minutes or until risen and golden.

5 Serve souffles immediately topped with a dollop of creme fraiche.