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Lemon Souffle

Prep

40 mins

Bake

0 mins

Serves

6

Difficulty

Medium
Lemon Souffle

About

Soufflés can be fiddly to make. But this delicate, light lemon soufflé is much simpler to create than you might think, as it is cold.

made using

Golden Caster

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Instructions
Ingredients
Reviews

Lemon Souffle Recipe

Step 1

First prepare the soufflé dish, 900ml (1½) pint capacity. Cut a double strip of non-stick parchment paper, long enough to fit around the dish and deep enough to stand about 7.5cm (3”) above the top. Secure with sticky tape or tie tightly with string, making sure the paper is held firmly against the dish. Alternatively, prepare 6 individual soufflé dishes in the same way. Stand on a flat plate or tray.

Step 2

Finely grate the zest from the lemons and put into a large bowl.

Step 3

Squeeze the juice and strain into a small bowl, add 2 tablespoons water and sprinkle over the gelatine. Leave to stand until the gelatine becomes spongy. Place the bowl over a pan of simmering water until the gelatine dissolves and the liquid is clear. Remove.

Step 4

Add the egg yolks to the bowl with the lemon zest and stir in the Tate & Lyle Golden Caster Sugar. Using an electric beater, whisk until thick and mousse-like. Pour over the warm gelatine and whisk together. Lightly whip the cream until soft peaks form then fold into the soufflé mixture. Refrigerate until it starts to thicken.

Step 5

Whisk the egg whites until they form soft peaks. Fold one large spoonful into the lemon mixture to lighten the texture then gently fold in the rest. Pour into the prepared dish or dishes and refrigerate until set.

Step 6

To remove the paper, remove the string and use the edge of a palette knife to ease the paper away from the soufflé. Place the knife behind the paper and gently pull the paper without pulling the soufflé .

Step 7

Dust with the Tate & Lyle Icing Sugar and scatter over the chopped nuts.

TOP TIP

Why not add a little lemon zest on top of your souffle for that extra tangy flavor!

Ingredients – 6 items

Serving

1

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

150 g
Cream

Double cream

300 ml
Eggs

Large eggs

seperated

6
Lemon

Lemon

3
Gelatine

Gelatin

15 g

To Decorate

Fairtrade Cane Icing Sugar

Icing sugar

For dusting

Pistachios

Pistachios

1 tbsp

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
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1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
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3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

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No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.

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