Lemon and mandarin souffle
With Pete Gawron
Time: 30 mins
1 1/2 cups of milk.
2 tsp grated lemon zest
1 tsp grated mandarin zest.
2 Tbsp cornstarch
1 vanilla pod
1/3 cup castor sugar
4 egg yolks
7 egg whites
Butter, then sugar 4 souffle molds.
Bring milk to boil with vanilla.
Whisk yolks and sugar to ''ribbon '' stage, fold in fruit zests and cornflour, pour milk over yolks.
Return to heat, cook to strong boil.
Remove from heat, pour into bowl. Place whites into another clean bowl, whisk til peak forms, fold a third of whites into yolk mixture, then add the remainder (adding the whites like this helps you maintain as much air as possible in your soufflé).
Place into molds, fill to top, cook for 10 minutes at 200 degrees. Remove from oven when risen, dust with icing sugar, serve immediately with cream or yoghurt.
(TX: 3 October 2011)