> Recipes > Soufflé

Lemon soufflé with lime sorbet

Lemon soufflé with lime sorbet

Lemon soufflé with lime sorbet

  • Dessert
  • medium
  • 4
  • 1 hour 30 minutes, plus up to 4 hours preparation for sorbet

PT1H30M

PT4H

Why not try?

1
For the lime sorbet, place the sugar and water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool
  • 200g of sugar
  • 275ml of water
2
Add the lime zest to sugar and water mixture and leave to infuse for 2 hours. Add lime juice, strain and place in a plastic container in the freezer
  • 4 limes, zest and juice of
3
Whisk every 1 hour for the first 2 hours and then every half an hour until the mixture is smooth and frozen
4
To make the lemon puree, place the lemons into a large saucepan and cover with water. Bring to the boil strain and repeat 3 times
  • 4 unwaxed lemons
5
Combine the sugar and water to make a simple syrup. Allow to cool and place the lemons in the syrup. Bring to the boil, remove from the heat and allow to cool. Repeat 2 more times and strain, reserving the syrup
  • 600ml of water
  • 600g of caster sugar
6
Cut the lemons in half, remove the seeds and place the flesh and skin into a blender. Blitz until very smooth, adding a small amount of the sugar syrup if needed. Pass through a fine strainer and set aside 100g for the souffle base
7
Pre-heat the oven to 180˚C/gas mark 4. Mix the 50ml of water with the 100g of lemon puree and set aside
  • 50ml of water
8
Beat the egg whites in a large bowl and slowly sprinkle in the caster sugar until you have a semi-firm peak meringue. Carefully fold 1/3 of the whites into the 100g of the lemon puree. Fold in another 1/3 then finally fold in the rest
  • 5 egg whites
  • 50g of caster sugar
9
Butter and sugar 4 soufflé dishes, gently pour in the mixture and lightly smooth the top.
  • butter, for greasing
10
Cook the soufflés for 15-20 minutes until the soufflés have risen and the tops are lightly browned
11
Serve straight from the oven with lime sorbet on the side

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Lime sorbet

Lemon puree

Lemon soufflé

  • 5 egg whites
  • 50g of caster sugar
  • butter, for greasing
  • 50ml of water

Comments ()

Lemon soufflé with lime sorbet

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...