Recipe Classic lemon souffle : Practical and Delicious

Recipe Classic lemon souffle : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Classic lemon souffle. You are currently reading Recipe Classic lemon souffle : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Classic lemon souffle requires 20m, cook 25m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This dessert is easier than you may think, and only needs a few ingredients – the key is in the aeration, and gently mixing the batter to keep it fluffy.

Ingredients:

10 Ingredients

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  Caster sugar, to dust
  
  
  


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  25g butter
  
  
  


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  2 tbsp plain flour
  
  
  


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  1 tbsp cornflour
  
  
  


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  250ml (1 cup) milk
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  2 tbsp lemon juice
  
  
  


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  1 tbsp lemon rind, finely grated
  
  
  


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  4 eggs, at room temperature, separated
  
  
  


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  Icing sugar, to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan forced. Place a baking tray in the oven. Grease four 250ml (1 cup) ovenproof souffle dishes with melted butter. Lightly dust with caster sugar. Melt butter in a saucepan over medium heat until foaming. Add flour and cornflour.
  
  
  


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  Step 2
  
  
  
  
  Cook, stirring, for 1 minute or until mixture begins to foam. Remove from heat. Gradually pour in half the milk, whisking constantly with a balloon whisk until smooth. Gradually add remaining milk, whisking until smooth and combined. Stir in 1⁄4 cup sugar.
  
  
  


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  Step 3
  
  
  
  
  Place saucepan over medium heat and bring to the boil, stirring constantly with a wooden spoon, for 3-4 minutes or until mixture boils and thickens. Remove from heat and stir in the lemon juice and rind until well combined. Whisk in the yolks.
  
  
  


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  Step 4
  
  
  
  
  Transfer mixture to a large bowl. Use electric beaters to beat the egg whites in a separate clean, dry bowl until firm peaks form. Gradually add the remaining sugar and whisk until thick and glossy.
  
  
  


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  Step 5
  
  
  
  
  Add one-quarter of the egg white mixture to the lemon mixture. Use a large metal spoon to fold together until just combined. Add the remaining egg white to the mixture. Fold together until just combined.
  
  
  


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  Step 6
  
  
  
  
  Spoon into prepared dishes. Run your finger around the inside rim of the dish. Place souffle on preheated tray. Bake for 20 minutes or until puffed and just set. Dust with icing sugar. Serve immediately.
  
  
  

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