Lemon Soufflé

Dessert
medium
4
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.

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Ingredients

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Metric

Imperial

Lime sorbet

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

Lemon puree

4 unwaxed lemons
600ml of water
600g of caster sugar

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

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4 soufflé dishes

Method

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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

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

Whisk every 1 hour for the first 2 hours and then every half an hour until the mixture is smooth and frozen

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

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

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

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

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

Butter and sugar 4 soufflé dishes, gently pour in the mixture and lightly smooth the top.

butter, for greasing

Cook the soufflés for 15-20 minutes until the soufflés have risen and the tops are lightly browned

Serve straight from the oven with lime sorbet on the side

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Andy Waters

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.