Lemon Soufflé
25 Minutes
Preparation Time
0 Minutes
Cooking Time
10
Serving
You will need
- MILKMAID 325g
- Butter 3 tbsp.
- Flour 3 tbsp.
- Sugar ½ cup
- grated Lemon 1 tbsp.
- Eggs (separate yolks & whites) 6
- Lemon juice 3 tbsp.
- salt A pinch
Let’s make it
Step 1
Prepare a 1.5 liter soufflé dish by greasing and dusting with sugar. Tie a collar of grease proof paper around soufflé dish. Allowing paper to stand 5cm above top of edge of dish.
Step 2
Stiffly beat the egg whites.
Step 3
Melt butter, stir in flour, cook for 10 minutes. Then add MILKMAID, stir till sauce thickens, cook for 10 minutes. And then remove from heat.
Step 4
Then stir in sugar, lemon zest and egg yolks and lemon juice. The mixture must be still be warm when being added to whip egg whites.
Step 5
Beat egg whites and salt till soft peaks form, do not over beat. Carefully fold egg whites through slightly warm sauce.
Step 6
Gently pour in to prepared dish. With sharp knife. Make circle around the top of the mixture 2-5 cm from edge. This forms a crown during baking.
Step 7
Bake in moderate oven 200c for 25 minutes. Finally remove collar from dish. Serve soufflé sprinkled with icing sugar.
