Initial idea came from Delia on Line, we loved it and adopted it to make it our way..
They say the image is worth a thousand words.. well, this one is not. The photographer will try harder next time. And there will be the next time. and the next, i assure you. This desert is indeed neat!
The trick is you need to find a slot of dedicated time between serving your main course and sitting down to eat it, as the preparation of the desert takes a few lonely minutes in the kitchen with some degree of noise – then you have some 15 minutes to eat your dinner, then ..
But all can be managed, and the result is worth the try!
For 4 individual soufflés you need
- 3 large eggs,
- 50 g and 1 level tsp sugar – it is recommended to use the golden, but i did get away with the regular fine sugar, too,
- grated zest and juice 1 medium lemon (2 tablespoons juice),
- lemon curd ,
- some icing sugar for serving (option),
- four ramekins with a base diameter of about 6 cm, a top diameter of 7.5 cm, 5 cm deep, lightly buttered, and
- a small, solid baking sheet in which to place the filled ramkins
When you’re ready to make the soufflés
- Drop some lemon curd into each ramkin, roughly 2 heaping tablespoons per serving.
- Separate the eggs, putting the yolks into a medium-sized bowl and the whites into larger one.
- Using an electric hand whisk, start on a slow speed, gradually increasing to medium and then high whisk the whites to the stiff-peak stage.
- Add the teaspoon of sugar and whisk on a high speed for 30 seconds more.
- Add the zest and lemon juice and the remaining 50 g of sugar to the yolks and mix them together briefly.
- Take a tablespoon of the whites and fold them into the yolks to loosen the mixture, then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air.
- Spoon the mixture into the prepared ramekins (over the residing lemon curd), piling it high like a pyramid, then run a finger round the inside rim of each one to create a separating space between the stuff and the ramkin.
- Place them on the baking sheet and put this in the oven on the centre shelf for 15-17 minutes or until the tops are golden.
- Remove them and let them settle for about 5 minutes to allow the lemon curd to cool.
They will sink a little, but that’s normal. Just before serving, place them on smaller plates and, if desired, give them a light dusting of icing sugar.