A lemon and white chocolate version of the traditional french “blow up” dessert.
Author:Elizabeth Ellory
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 minutes
Yield:21x
Ingredients
Scale
15g plain flour
1/2 tsp cornflour
40g grated white chocolate
90ml whole milk
2 eggs
6tsp lemon curd
1tsp butter
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.
Mix the flour, cornflour and white chocolate
Slowly heat the milk until it just begins to boil. Then slowly add this to the dry mix, whisking constantly. Then return the mix to the heat and warm gently until it begins to boil. Leave to cool.
Separate the 2 eggs and, in a very clean bowl, whisk the egg whites until stiff.
When cool, mix the egg yolks into the mix. Then fold in the egg whites, very gently so as not to remove the air that you have whisked into the whites.
Spoon the lemon curd into the ramekins and then divide the souffle mix on top.
Bake in a preheated oven at 200C for 12-15mins until golden brown.