Description
A lemon and white chocolate version of the traditional french “blow up” dessert.
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.
- Serve immediately with some vanilla ice cream.
- Prep Time: 10 mins
- Cook Time: 15 mins