Lime and mascarpone soufflé
- Dessert
- Medium
- 8
- 1 hour 20 minutes
PT1H20M
Tangy lime and creamy mascarpone combine in Richard Corrigan's delightful lime soufflé recipe. This would be an excellent ending to any summer meal, particularly when served with a scoop of your favourite ice cream recipe - citrus sorbet or vanilla ice cream will work particularly well.
Ingredients
- 6 eggs
- 175g of caster sugar
- 6 limes , zest and juice reserved
- 200g of plain flour, sifted
- 500ml of milk
- 1/2 vanilla pod
- 60g of mascarpone
- 25g of butter
- icing sugar
Equipment
- Pastry brush
- 8 ramekins
Method
Make a lime syrup by putting the lime juice and 25g sugar into a saucepan. Bring to the boil, then turn down to a simmer until the liquid reduces and thickens into a sticky syrup. Set aside to keep warm
- 6 limes
- 25g of caster sugar
Separate 4 of the eggs into whites and yolks. In a large bowl, whisk the 4 egg yolks with 100g of the sugar until thick, then fold in the flour. Reserve the 4 egg whites for later use
- 4 eggs
- 100g of caster sugar
- 200g of plain flour
In a heavy saucepan, bring the milk to the boil with the half vanilla pod. Once boiling, remove from the heat and remove the vanilla pod
- 1/2 vanilla pod
- 500ml of milk
- 2 eggs
- 60g of mascarpone
- 25g of butter
- icing sugar
- 50g of caster sugar
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Lime and mascarpone soufflé
