– Photo by Renee S via Flickr
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.
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Lemon and White Chocolate Souffle
- Total Time: 25 minutes
- Yield: 2 servings
Description
A luxurious lemon and white chocolate souffle that combines tangy lemon curd with smooth white chocolate for a refined dessert experience.
Ingredients
- 15g plain flour
- 1/2 tsp cornflour
- 40g grated white chocolate
- 90ml whole milk
- 2 eggs, separated
- 6 tsp lemon curd
- 1 tsp butter, for greasing
- Icing sugar, for dusting
Instructions
- Melt a little butter and brush this around the inside of 2 ramekins, then dust with a little sugar and place in the fridge to chill.
- In a small saucepan, mix the flour, cornflour, and grated white chocolate.
- Slowly heat the milk until just below boiling, then gradually whisk it into the flour mixture until smooth.
- Allow the mixture to cool to room temperature.
- Preheat your oven to 180°C (350°F).
- Separate the eggs, placing the yolks in a large bowl and the whites in a separate clean bowl.
- Whisk the egg yolks into the cooled chocolate mixture until well combined.
- In a clean bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture, being careful not to deflate them.
- Spoon 3 tsp of lemon curd into the bottom of each ramekin.
- Carefully fill the ramekins with the souffle mixture, smoothing the tops with a spatula.
- Run your thumb around the inside edge of each ramekin to help the souffles rise evenly.
- Bake in the preheated oven for 12-15 minutes, or until the souffles have risen and are golden brown on top.
- Serve immediately, dusted with icing sugar.
Notes
- Chill the ramekins before baking to help the souffles rise.
- Ensure the chocolate mixture is at room temperature before folding in the egg whites.
- Do not open the oven door while baking to prevent the souffles from collapsing.
- Serve immediately as souffles will start to sink within a few minutes.
- You can use a larger oven dish if ramekins are not available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 souffle
- Calories: 250
- Sugar: 20
- Sodium: 60
- Fat: 13
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 110
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Frequently Asked Questions
Why must the chocolate base be cooled before adding the egg whites?
If the white chocolate and milk mixture is still warm when you fold in the whipped egg whites, the heat will begin to cook the whites and collapse their air, ruining the volume that makes a soufflé rise. Let the base cool to room temperature before folding — this is one of the critical steps.
Why do the ramekins go in the fridge before baking?
Chilling the buttered and sugared ramekins helps the soufflé climb straight upward instead of spreading sideways. From experience, chilled sides create a clean contrast between cold ramekin and hot batter that promotes a strong, even rise.
Why can’t I open the oven door while the soufflé bakes?
Opening the oven door causes a sudden drop in temperature that deflates the delicate air structure. Don’t open it — bake at 180°C (350°F) for 12–15 minutes without interruption.
How long before the soufflé sinks after coming out of the oven?
Soufflés will start to sink within a few minutes of coming out of the oven, no matter how well they rose. Have the table set and guests ready before you remove them from the oven — serve immediately, dusted with icing sugar.
Not worth the time. The result is a bready pulp with ZERO white chocolate flavor. The lemon in the end is not married to the above pulp and just hits the tongue. One of the few desserts I didn’t eat after the first two spoons (and I am on a diet!).
This looks beautiful! I will give it a try.