1 hour 30 minutes, plus up to 4 hours preparation for sorbet
PT1H30M
PT4H
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.
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
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.
