We have a surplus of lemon curd in the fridge following my exploits last week – I wanted to create a dessert that could use this in a refined and spectacular way. Whenever the word souffle is mentioned on TV, magazines or cookbooks, it is met with trepidation. I thought a conventional chocolate version must be relatively simple.
The word souffle is French for “blow up”. The main idea is to create volume by adding whisked egg whites to a base mix containing the remaining egg yolks and the flavourings required. Here are a few tips which, from my experience, will help you make perfect souffle.
- chill the ramekins or oven dish in the fridge before cooking in the oven.
- ensure that the base mix is cooled to room temperature before adding the egg whites.
- don’t open the oven door until they are finished!
- make sure the table is set for the souffle as, no matter how well they rise, they will sink again within a few minutes.
Lemon and white chocolate are paired together in many other recipes such as for muffins, biscuits and cakes. The tangy lemon seems to go really well with the sweeter and smoother white chocolate.
The recipe is enough for 2 ramekins but I guess you could use one larger oven dish if you don’t have any.
Lizzie Ellory-Hoare is a passionate food blogger currently based in Harrogate, UK. An English baker from a young age, Elizabeth finds much enjoyment in tasting, reading about and cooking interesting and delicious food. Lizzie returned to England following working in South Korea where she began to share her foodie finds as she explored new cultures. She worked extensively in the kitchens at a well known Cafe Tearooms in Nth. Yorkshire and now trains young professionals in the catering and hospitality industry. You can follow her on her blog Lizzie's Tasty Journey.