Lemon soufflé with lime sorbet

Lemon and lime are good bedfellows and are paired in this delicious lemon soufflé recipe from Andy Waters. Leftover lemon purée can be used for other desserts — added to cream for a zesty fool is one delicious option.

First published in 2015
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Ingredients

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Imperial

Lime sorbet

  • 4 limes, zest and juice of
  • 200g of sugar
  • 275ml of water

Lemon puree

Lemon soufflé

Equipment

  • 4 soufflé dishes

Method

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
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
9
Butter and sugar 4 soufflé dishes, gently pour in the mixture and lightly smooth the top.
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
First published in 2015
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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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