Today I tried out a new soufflé recipe which was gluten free (always a bonus)!
I find people always steer clear of making soufflés because of the stigma behind them, that they are going to be really difficult?! I kid you not, this recipe was the easiest to follow and the end product was delicious, even if you're not bothered about being gluten free or what have you, I would still recommend this recipe.
Will make 6 mini soufflés
To break the recipe down and make it simple, I'll break it down into two, the lemon curd which sits on the base of the ramekins and the soufflé mix itself, I'll start off with making the lemon curd and preparing the ramekins...
Equipment- what you will need
- Medium size saucepan (used as a base for bain-marie)
- Medium size heatproof bowl
- Lemon juicer
- 6 small ramekins
- 25g melted butter
- Pastry brush
- Small bowl of caster sugar
- 1 whole egg
- 50g caster sugar
- 2.5 lemons (juice only)
- 30g unsalted butter
- 12g cornflour
Preheat your oven to 200C/Gas mark 6
Add all of your ingredients to the bowl, and place over the bain-marie (a bain-marie is just a saucepan filled 1/3 of the way with water, on the hob/gas) whisk until all of the ingredients are combined, the sugar and butter has melted and the curd has thickened. Once that is done take the bowl off the heat and put to one side to cool.
To prepare the ramekins, give them a wipe around with a clean cloth, with the melted butter, take the pastry brush and carefully brush the inside of the ramekins starting from the bottom and flicking out, do this the whole way around to all 6 and place in the fridge to set for roughly a minute, once the butter has set, repeat the brush process again and then fill the ramekins with the sugar insuring the inside wall of the ramekins are covered and then empty out the excess sugar, repeat this with the remaining 5 ramekins, once done, set aside.
Now for the actual soufflé mix...
Equipment- What you will need
- 2 Medium bowls
- Lemon juicer
- Lemon zester
- Whisk or Electric Whisk/Mixer
- Large metal spoon
- 4.5 eggs, separated into two bowls, whites and yolks will both be used
- 85g caster sugar
- 2.5 lemons, juice and zest
- Pinch of cream of tartar
- Pinch of egg powder
Firstly you need to zest and juice the lemons, you can add both the zest and the juice to the bowl with the egg yolks, also to this bowl add the cream of tartar and egg powder, gently whisk these ingredients together until combined.
Place your 6 ramekins onto a oven proof tray and put a tablespoon of the lemon curd into each ramekin.
Add the caster sugar to the bowl with the egg whites and whisk until you make stiff peaks, once that is done, add the egg yolk mixture to the egg whites and gently fold it in, once completely folded in spoon the soufflé mixture into the ramekins and level off with a knife.
Bake the soufflés in the oven at 200C/Gas mark 6 for 10 minutes, once baked dust with icing sugar and serve immediately.
I hope you get the chance to try this beautiful recipe, please let me know what you think it you do :-)