Lemon soufflé with fruit compote and Chantilly cream
Gluten-free Chef of the Year 2013 runner up
Credited to: Carol Salisbury
Kcal: 2301.0
Serves 2
30 mins prep
15 mins cooking time
Ingredients
- 50g (1½oz) melted butter, for brushing
- Caster sugar, for dusting
- 2 lemons, juice and zest
- 125g (4½oz) caster sugar
- 4 egg whites
- 2 egg yolks
- 30g (1oz) gluten free flour*
- 90ml (3oz) double cream
- 110ml (3½oz) milk
- 100ml (3½oz) double cream
- 50g (1½oz) sugar
- 100g (3½oz) soft fruit
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Brush the rim of the ramekins with butter and dust the inside with caster sugar. Put the milk on to heat through and in a separate bowl mix the cream and gluten free flour together
- Pour the hot milk into the cream mixture and whisk until smooth. Return to the pot and boil to make the panada. Place in a clean bowl, with cling film placed over the top to stop a skin forming. Leave to cool
- To prepare the ramekins, butter the sides with a pastry brush with the strokes going in an upwards direction. Brush the rim of the ramekins with butter, place sugar inside the ramekin and turn to allow the sugar to stick to the butter. Tip out the excess sugar into a bowl. Mix the egg yolks and sugar together and pour in the lemon juice and zest. Place the egg whites in a clean grease free metal bowl, add a pinch of sugar and whisk the egg whites on a high speed to form stiff peaks
- Take 1/3 of the egg white mixture with a metal spoon and fold into the lemon mixture to slacken. Gently fold in the remaining egg white with the metal spoon cutting through and folding over the mixture, taking care not to knock the air out of the egg whites. When there is no visible egg white, place a spoonful into the prepared ramekins. With a palette knife, edge down, scrape across the top of the ramekin to remove the excess mixture. Run your thumb round the rim of the ramekin in one continuous circle to remove the mixture from the rim which will allow the soufflé to rise. Clean the outside
- Bake at 200°C/400°F/Gas Mark 6 for 15 mins. Dust with icing sugar when removed from the oven and serve with whipped cream and fruit compote.
Nutritional information per serving
Kcal
2301
Fat
144g
Carbs
223g
Protein
28g
Fibre
12g
