Lemon Souffle
Hot lemon soufflé
Makes 4 soufflés
Lemon sabayon base
9 egg yolks
255g caster sugar
300ml fresh lemon juice (no bits)
1 Place egg yolks and sugar into kitchen aid and whisk until yolks become pail and airy. Boil juice. With kitchen aid whisking on medium speed poor on hot juice slowly. Turn up to full power and whisk until cooled. Store in fridge.
6 egg whites
6 tablespoons of caster sugar
Icing sugar, to serve
1 Make a meringue until soft peeks but hold when bowl turned
upside down
2 Place 4 spoons (big metal spoon) of sabayon in metal bowl.
Add 1 heaped spoon of meringue and mix well. Fold in rest of
whites gently. Heap into buttered ramekins and shape.
Bake at 190c half fan in lower part of rational scc for 6-7 mins or
until risen and golden on top.
3 Dust with icing sugar and serve immediately.
Lemon syrup
250ml sugar syrup
Zest and juice 2 lemons
1 vanilla pod
1 Heat all together and serve when hot in a small jug on plate. Serve with lemon sorbet
Lemon gelato(sorbet)
250g lemon juice
250g sugar syrup
250g Anchor Milk
1 Whisk together whilst cool. Freeze in paco container. Paco jet and freeze again until needed.
