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Ingredientes
- 3 lrg Large eggs grated zest and juice 1 medium lemon (2 Tbsp. juice)
- 50 gm golden brown caster sugar
- 1 dsp golden brown caster sugar grated zest and juice 1 small lemon
- 1 lrg egg
- 40 gm golden brown caster sugar
- 25 gm cool unsalted butter cut into small cubes
- 1 tsp cornflour to serve:
- 1 x little sifted icing sugar
Direcciones
- Four ramekins with a base diameter of 6cm a top diameter of 75mm and 50mm deep lightly buttered a small solid baking sheet.
- Preheat the oven to gas mark 3/325F/170C.
- Make the lemon curd by lightly whisking the egg in a medium sized saucepan then add in the rest of the lemon curd ingredients and place the saucepan over a medium heat.
- Now whisk continuously using a balloon whisk till the mix thickens; this wont take long about 3 min in all.
- Next lower the heat to its minimum setting and let the curd gently simmer for 1 further minute continuing to whisk.
- After which remove it from the heat and divide the curd between the bases of the ramekins. (This can all be done well in advance but cover and leave at room temperature.)
- When youre ready to make the souffles separate the Large eggs putting the yolks into a mediumsized bowl and the whites into a spanking clean larger one.
- Using an electric hand whisk whisk the whites to the stiff peak stage that will take 4 to 5 min start on a slow speed gradually increasing to medium and then high.
- Then add in the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more.
- Next add in the zest and lemon juice and the remaining 50g of sugar to the yolks and mix them together briefly.
- Now take a Tbsp. of the whites and fold them into the yolks to loosen the mix 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 mix into the prepared ramekins piling it high like a pyramid then run a finger round the inside rim of each one.
- Place them on the baking sheet and put this in the oven on the centre shelf for 15 to 17 min or possibly till the tops are golden brown.
- Then remove them and let them settle for about 5 min to allow the lemon curd to cold.
- They will sink a little but thats normal. Just before serving place them on smaller plates and give them a light dusting of icing sugar.
- Unlike traditional souffles they never collapse. They will shrink down when they come out of the oven but they will still be light arid souffle like 15 min later. The quick lemon curd rounds the whole thing off.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 89 | 71% |
| Total Fat 10.06g | 13% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 78mg | 3% |
| Potassium 71mg | 2% |
| Total Carbs 2.49g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.02g | 1% |
| Protein 6.45g | 10% |
