hot lemon curd souffles

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Cooking receipe to make hot lemon curd souffles under category General Recipes. You may find some video clips related to this receipe below.

hot lemon curd souffles

delia smith

for the soufflfes:

3 large eggs

grated zest and juice 1 medium lemon (2 tablespoons juice)

50g golden caster sugar

1 dessertspoon golden caster sugar

for the quickmethod lemon curd:

grated zest and juice 1 small lemon

1 large egg

40g golden caster sugar

25g cold unsalted butter cut into small cubes

1 teaspoon cornflour

to serve:

a little sifted icing sugar

four ramekins with a base diameter of 6cm a top diameter of 75mm and 50mm deep lightly buttered

a small solid baking sheet.

Preheat the oven to gas mark 3/325F/170C.

Make the lemon curd by lightly whisking the egg in a medium sized saucepan then add the rest of the lemon curd ingredients and place the saucepan over a medium heat.

Now whisk continuously using a balloon whisk until the mixture thickens; this wont take long about 3 minutes in all.

Next lower the heat to its minimum setting and let the curd gently simmer for 1 further minute continuing to whisk.

After that remove it from the heat and divide the curd between the bases of the ramekins. (This can all be done well in advance but cover and leave at room temperature.)

When youre ready to make the souffles separate the eggs putting the yolks into a mediumsized bowl and the whites into a spanking clean larger one.

Using an electric hand whisk whisk the whites to the stiff peak stage which will take 4 to 5 minutes start on a slow speed gradually increasing to medium and then high.

Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more.

Next add the zest and lemon juice and the remaining 50g of sugar to the yolks and mix them together briefly.

Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air.

Spoon the mixture into the prepared ramekins piling it high like a pyramid then run a finger round the inside rim of each one.

Place them on the baking sheet and put this in the oven on the centre shelf for 15 to 17 minutes or until the tops are golden.

Then remove them and let them settle for about 5 minutes to allow the lemon curd to cool.

They will sink a little but thats normal. Just before serving place them on smaller plates and give them a light dusting of icing sugar.

Unlike traditional souffles they never collapse. They will shrink down when they come out of the oven but they will still be light arid souffle like 15 minutes later. The quick lemon curd rounds the whole thing off.

Serves 4

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