elderflower and lemon souffle

lee clark

lee clark

25th November 2010

elderflower and lemon souffle

Put the egg yolks, butter, sugar, milk, flour into a thick ba...

Ingredients

  • 14 egg whites
  • 14 egg yolks
  • 8oz castor sugar
  • 4oz butter
  • 4oz plain flour
  • 14 fl oz milk
  • 8 lemons
  • 50ml elderflower cordial

Method

Method
Put the egg yolks, butter, sugar, milk, flour into a thick based pan and cook over a medium heat until the eggs start to cook, it will appear lumpy don’t worry about that for now just take it off as the eggs start to cook don’t over cook it.
Put the mix straight into the robo coupe and blitz until a smooth paste, leave it running for about 10 mins.
Juice and zest the lemons then reduce the lemon juice until it is almost like syrup not too much though or it will go bitter.
Mix the lemon juice and zest into the paste in robo.
Chill the mix
Chill the egg whites in a separate bowl.
At service time whisk the whites with 4oz of icing sugar until soft peaks then fold into the soufflé mix.

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