Lemon and lime souffle
LEMON AND LIME SOUFFLE
Serves 4
Citrus Base
- 1 cup (250 ml) whole milk
- 3 tbsp (40 g) unsalted butter
- 3 tbsp (40 g) all-purpose flour
- 3 large egg yolks
- ⅓ cup (70 g) fine sugar
- 3 tbsp (40 ml) fresh lemon juice
- 1½ tbsp (25 ml) fresh lime juice
- Finely grated zest of 1 lemon + ½ lime
Meringue
- 4 large egg whites
- 3 tbsp (45 g) fine sugar
- Pinch of fine salt
For the ramekins
- Softened butter
- Fine sugar
Preparation
- Preheat the oven to185°C conventional heat (no fan).
- Generously butter 4 porcelain ramekins using upward strokes.
- Coat with fine sugar and tap out the excess.
Method
Make the base
Melt the butter in a saucepan over medium heat.
Add the flour and cook gently for about 1 minute without browning.
Gradually whisk in the warm milk until smooth and thick.
Remove from the heat.
Stir in the sugar, lemon juice, lime juice, and zest.
Add the egg yolks one at a time, mixing until smooth and glossy.
Let cool until just lukewarm.
Prepare the meringue
Whip the egg whites with a pinch of salt until foamy.
Gradually add the sugar and beat until glossy, firm peaks form.
Fold
Whisk one-third of the meringue firmly into the citrus base to lighten it.
Gently fold in the remaining whites in two additions, preserving as much air as possible.
Fill the prepared ramekins just below the rim.
Smooth the tops and run your thumb around the inside edge to create a small groove — this helps the soufflé rise evenly.
Bake
Bake for 14–17 minutes, until:
- Well risen
- Lightly golden on top
- Soft and airy inside
Do not open the oven door during baking.
Finishing Touch
- Light dusting of powdered sugar
- Very finely grated lime zest just before serving
- Optional: a spoonful of lightly sweetened crème fraîche or lime-infused crème anglaise
CITROEN EN LIMOENSOUFFLE
Ingrediënten (4 personen)
Basis
- 250 ml volle melk
- 40 g roomboter
- 40 g bloem
- 3 eidooiers
- 70 g fijne suiker
- 40 ml citroensap
- 25 ml limoensap
- Rasp van 1 citroen + ½ limoen
Meringue
- 4 eiwitten
- 45 g fijne suiker
- Snuf zout
Bereiding
Zelfde techniek als hierboven:
- Roux maken → melk toevoegen → gladde saus.
- Van het vuur: suiker + sappen + rasp.
- Eidooiers erdoor, laten afkoelen.
- Eiwitten kloppen tot stevige pieken.
- In drie delen luchtig spatelen.
- Bakken op 185°C, 14–17 minuten.
Verfijnde afwerking
- Zeer fijn geraspte limoenschil bovenop
- Een paar dunne partjes gemarineerde limoen (kort in suiker)
- Of een klein lepeltje limoencrème anglaise ernaast
Rhubarb Crumble
We've reworked the classic rhubarb crumble to make it into a more sophisticated dessert.
English
Serves 2
Ingredients
Rhubarb
300g rhubarb
50g sugar
2 star anise
vanilla, to taste
few knobs of butter
powdered sugar
Crumble
200g flour
125g butter
110g demarara sugar
1/4 teaspoon salt
Method
Preheat an oven to 200C. Wash the rhubarb and cut diagonally into 2 cm pieces.
Place on a roasting tray with the sugar, vanilla, star anise and butter. Roast for about 10-15 minutes until tender but not breaking up. Set aside to cool.
To make the crumble, place the flour, sugar and salt in a bowl. Rub in the butter with your fingers until it resembles breadcrumbs. Line a baking tray with baking paper and sprinkle some of the crumble mixture in a ring mould to form discs. Repeat until the tray is full.
Bake them in the oven for about 10-12 minutes or until golden brown. Allow to cool.
To assemble, spoon some of the roasted rhubarb on to a serving dish. Top with the crumble disc, dust with icing sugar and serve.
Nederlands
voor 2 personen
Ingrediënten
Rabarber
300g rabarber
50g suiker
2 steranijs
vanille, naar smaak
paar klontjes boter
powdered sugar
Crumble
200g bloem
125g boter
110g rietsuiker
1/4 theelepel zout
Bereiding
Verwarm een oven op 200C. Spoel de rabarber af en snijd schuin in 2 cm stukjes.
Doe de rabarber een ovenschaal met de suiker, vanille, steranijs en boter. Rooster ongeveer 10-15 minutes totdat de rabarber zacht is maat niet uit elkaar valt. Zet opzij om af te koelen.
Maak de crumble; doe de bloem, suiker en zout in een kom. Wrijf de boter met je vingers erdoorheen totdat de mengsel als broodkruim eruit ziet. Bedek een ovenschaal met bakpapier en maak rondjes van de crumble mengsel met een ronde uitsteker. Herhaal totdat de schaal vol is.
Bak in de oven ongeveer 10-12 minuten of tot goudbruin. Laat afkoelen.
Om de crumble in elkaar te zetten, lepel de geroosterde rabarber op een bord. Let een rondje van de crumble erbovenop. Bestrooi met poedersuiker en serveer.
Baked apple with Amaretto Cream
Baked Apple with Amaretto Whipped Cream
Equipment:
chef's knife
cutting board
baking dish
bowl
mesh strainer
thin peeler
parisienne scoop
Ingredients:
¼ cup cane sugar
2 Jonah Gold apples
¼ cup dried apricots, chopped
¼ teaspoon ground ginger
¼ teaspoon cinnamon
1 tablespoon butter
125 ml whipping cream
1 small bottle Amaretto
Preparation:
1. Preheat the oven to 180°C. Mix half of the sugar with 80ml water in an oven dish. Remove the core with an apple corer.
2. Cut the dried apricots into pieces. Mix them in a bowl with the remaining sugar, ginger and cinnamon.
3. Fill the apples and place them in the oven dish. Fill each apple with half of the butter. Bake in the oven for 30 to 40 minutes, spooning the juices over them occasionally.
4. Mix the whippe
Translated with DeepL.com (free version)
Baked Appel met Amaretto Slagroom
Benodigheden:
koksmes
plank
ovenschaal
kom
gaarder
dun schiller
parisienne scoop
Ingredienten:
¼ kop rietsuiker
2 Jonah Gold appels
¼ kop gedroogde abrikozen, gesneden
¼ theel gember poeder
¼ theel kaneel
1 eetl boter
125ml slagroom
1 klein flesje Amaretto
Bereiding:
- Verwarm de oven voor op 180° Meng de helft van de suiker met 80ml water in een ovenschaal. Haal het klokhuis eruit met een appelboor.
- Snijd de gedroogde abrikoos in stukjes. Meng het in een kom met de resterende suiker, de gember en kaneel.
- Vul de appels, zet ze in de ovenschaal. Vul elk appel met de helft van de boter. Bak in de oven voor 30 tot 40 min. en schep af en toe de sappen er overheen.
- Meng de slagroom en de Amaretto tot yoghurt dikte.
- Serveer appel met de Amaretto slagroom ernaast
Cantaloupe sorbet
Cantaloupe sorbet
Ingredients:
-
1 ripe melon (such as Cantaloupe, Charentais, or Galia), about 800 g (1.75 lb) of flesh
-
100 g (½ cup) granulated sugar
-
100 ml (⅓ cup + 1 tbsp) water
-
2 tbsp fresh lime juice
- zest of the lime
-
Fresh mint leaves for garnish (optional)
Instructions:
-
Make simple syrup:
In a small saucepan, bring the sugar and water to a boil. Let it simmer for 1–2 minutes until the sugar is fully dissolved. Allow it to cool completely. -
Prepare the melon:
Cut the melon in half, scoop out the seeds, and remove the flesh. Cut it into chunks. -
Blend:
Combine the melon, cooled syrup, and lime juice in a blender or food processor. Blend until smooth. -
Chill:
Place the mixture in the fridge for at least 1 hour until well chilled. -
Freeze:
-
With ice cream maker: Pour the mixture into the machine and churn according to instructions (usually 20–30 minutes). Transfer to a container and freeze until firm.
-
Without ice cream maker: Pour into a shallow dish and freeze. Stir vigorously with a fork every 30–45 minutes to break up ice crystals, for about 3–4 hours, until it has a smooth sorbet texture.
-
To serve:
Scoop into bowls or glasses and garnish with mint or a little lime zest if desired.
Lemon Posset
Lemon Posset
- Dessert
- Serves 2
- Vegetarian
- Ready in about 15 minutes (followed by setting in the freezer)
Equipment
- Chopping board
- Chefs knife
- Grater
- Citrus juicer
- Sieve
- Serving glasses
Pantry
- Sugar (60 g)
Ingredients
250 ml cream
1 lemon
250 gr strawberries
10 gr mint
Method
1
Cut the strawberries into small pieces and mix in a bowl with sugar to taste.
2
Pour the cream into a bowl. Grate in the lemon zest and add 40 g sugar. Squeeze the juice from half the lemon.
3
Add the lemon juice to the cream and whisk until stiff.
4
Spoon a layer of the sugared strawberries into 2 serving glasses and spoon the lemon posset over. Place in the freezer for about 30 minutes to firm up.
5
Finely chop the mint leaves. Divide the remaining strawberries over the glasses and sprinkle with the chopped mint.
Lemon Posset
- Dessert
- Serves 2
- Vegetarian
- Ready in about 15 minutes (followed by setting in the freezer)
Equipment
- Chopping board
- Chefs knife
- Grater
- Citrus juicer
- Sieve
- Serving glasses
Pantry
- Sugar (60 g)
Ingredients
200ml cream
1 lemon
250 gr strawberries
10 gr mint
Method
1
Cut the strawberries into small pieces and mix in a bowl with sugar to taste.
2
Pour the cream into a bowl. Grate in the lemon zest and add 40 g sugar. Squeeze the juice from half the lemon.
3
Add the lemon juice to the cream and whisk until stiff.
4
Spoon a layer of the sugared strawberries into 2 serving glasses and spoon the lemon posset over. Place in the freezer for about 30 minutes to firm up.
5
Finely chop the mint leaves. Divide the remaining strawberries over the glasses and sprinkle with the chopped mint.
Citroen”posset”
- Dessert
- Tweepersoons
- Vegetarisch
- Bereidingstijd: ca. 15 minuten ( moet nog wel opstijven in vriezer)
Benodigdheden
- Snijplank
- Rasp
- Koksmes
- Citruspers
- Pannetje
- Zeef
- Serveerglazen
Voorraadkast
- Suiker( 60 gram)
Ingrediënten
1 potje slagroom (250 ml)
1 citroen
1 doosje aardbeien (250 gram)
1 zakje munt (10 gram)
Bereiding
1
Snijd de aardbeien in kleine partjes en meng ze met suiker naar smaak in een kom.
2
Schenk de room in een kom. Rasp de citroen, doe deze bij de room samen met 40 gr suiker. Pers de ½ van de citroen uit.
3
Klop het citroensap door de room en klop de room stijf.
4
Leg wat gesuikerde aardbeien onderin het glas en verdeel de citroen “posset” over de glazen potjes en zet ze in de vriezer voor ongeveer 30 min.
5
Hak de muntblaadjes fijn. Verdeel de aardbeien over de glazen en strooi de muntblaadjes er overheen.
Sabayon with Raspberries
Sabayon, in French or Zabaglione in Italian is a well known dessert of eggs yolks, sugar and usually an alcohol of some sort, whisked over a bain-marie until the eggs become light and fluffy. A delicious classic and a technique everyone should try and master.
English
Serves 2
Ingredients
3 eggs
1 punnet raspberries
45g sugar
6 tablespoons Marsala, sweet white wine, Grand Marnier of orange juice
Method
Place a small pot with some water on to boil. Turn the gas to its lowest setting; the water should not be allowed to boil anymore. Crack and separate the eggs, placing the egg yolks in a bowl with the sugar and orange juice or alcohol of your choice. Whisk it well until frothy.
Set the bowl over the pot hot water (making sure the bowl is not in contact with the water) and whisk until the mixture is frothy and thick enough that it doesn’t fall back on itself, at least 5 minutes. Do not overheat the sabayon or it will turn into scrambled eggs! When the sabayon is ready, remove the bowl from the pan and whisk for a few more minutes until it cools down a bit.
Divide the raspberries between 2 bowls or glasses.
Spoon the warm sabayon over the raspberries. If you have a blowtorch, you can lightly caramelize the sabayon for an extra finish. Serve at once.
Nederlands
voor 2 personen
Ingrediënten
3 eieren
1 bakje frambozen
45g suiker
6 eetlepels Marsala, zoete witte wijn, Grand Marnier of sinaasappelsap
Bereiding
Zet een pannetje met een laag water op het vuur en breng aan de kook. Zet het vuur laag, water mag nu niet meer koken. Splits de eieren en doe de dooiers in een kom met de suiker en sinaasappelsap en /of alcohol. Klop goed met een garde.
Zet de kom boven op de pan met warm water en klop het mengsel schuimig tot het dik genoeg is zodat het niet meer inzakt, minstens 5 minuten. Laat de sabayon niet te warm worden, dan wordt het roerei!
Verdeel de frambozen over 2 kommen.
Lepel de warme sabayon over de frambozen. Mocht uw een gasbrander hebben, dan kan de sabayon van boven licht gegratineerd worden. Serveer meteen.
Marinated Strawberries with Clotted Cream
A simple dessert showcasing beautiful strawberries at the best. Making use of simple to get ingredients, it's quick to make and will always impress.
English
Serves 2
Ingredients
250g strawberries
1 lemon
1 small bunch mint
50g mascarpone
100 ml cream
30g sugar
pinch of black pepper
Method
Wash the strawberries under cold water. Remove the green stalks and cut the strawberries into quarters.
Place 1/3 of the strawberries in a bowl with the sugar and the juice of a quarter lemon and mash finely with a fork. Add the remaining strawberries to the bowl.
Add black pepper and chopped mint to taste. If necessary, add some extra sugar. Cover the bowl and leave to marinate in the fridge. Place the mascarpone and 100ml cream in a bowl and whisk until the thickness of clotted cream (Greek yoghurt thickness).
Divide the marinated strawberries between 2 bowls or glasses and top with the ‘clotted cream’.
Nederlands
voor 2 personen
Ingrediënten
250g aardbeien
1 citroen
1 klein bosje munt
50g mascarpone
100ml slagroom
30g suiker
snufje zwarte peper
Bereiding
Was de aardbeien onder koud water. Verwijder de kroontjes en snijd in vieren.
Doe de helft van de aardbeien in een kom met ¾ van de suiker en het sap van een kwart citroen en maak fijn met een vork. Voeg de resterende aardbeien toe aan de kom.
Breng het geheel op smaak met zwarte peper en gehakte munt. Voeg de extra suiker toe indien nodig. Dek af en laat in de koelkast marineren. Doe de mascarpone samen met de slagroom in een kom klop tot de dikte van clotted cream (Griekse yoghurt dikte).
Verdeel de gemarineerde aardbeien over twee kommen of glazen en maak af met ‘clotted cream’.
Souffle crepe with Rhubarb
Make this spring take on a classic shuffle omelette. It's tart, sweet and utterly delicious!!
Serves 2
Ingredients
100 g flour
100 ml milk
2 egg whites
2 egg yolks
50 g sugar
50 g grated fresh ginger
300 g rhubarb
juice of 1/2 lemon
50 g butter
vanilla
powdered sugar
Method
Wash the rhubarb and cut diagonally into 2 cm pieces. Grate the ginger finely.
Heat a pan with the butter and add the rhubarb, lemon juice, sugar, vanilla and a dash of water. Cook for 3-4 minutes and set aside.
Separate the egg yolks from the egg whites.
Sift the flour and add egg yolks and milk, stirring with a whisk until smooth.
Beat the egg whites almost in a bowl and add the sugar while whisking. Gently fold the egg whites into flour / milk / egg yolk mixture.
Heat a frying pan with a knob of butter and fry 2 crepes.
Place the crepe on a plate, spoon in half of the rhubarb compote and fold the other half of the crepe over. Sprinkle with powdered sugar and serve.
Nederlands
voor 2 personen
Ingrediënten
100 g bloem
100 ml melk
2 eiwitten
2 eidooiers
50 gr suiker
50 gr geraspte verse gember
300 gram rabarber
sap van 1/2 citroen
50 gram boter
vanille
poedersuiker
Bereiding
Was de rabarber en snijd ze in schuine stukjes van 2 cm. Rasp de gember fijn.
Verwarm een pannetje met de boter en voeg hier de rabarber, citroensap, suiker, vanille en scheutje water toe. Kook 3-4 minuten en zet opzij.
Scheid de eidooiers van het eiwit.
Zeef de bloem en voeg eidooiers en melk toe, roer glad met een garde
Klop de eiwitten bijna stijf in een kom en voeg daarna al kloppend de suiker toe. Meng eiwitten voorzichtig door bloem/melk/eigeel mengsel.
Verwarm een koekenpan met een klontje boter en bak hierin 2 crêpes
Leg de crepe op een bordje, lepel op een helft wat rabarbercompote en vouw de andere helft van de crêpe er overheen. Bestrooi met poedersuiker en serveer.
White Chocolate Yoghurt with Berries
Thinking of giving your kids a 'healthy' treat? Don't be fooled by the picture. This is super-easy to make and your children can help too. This recipe is like a good pair of jeans; you can dress it up or down as you like.
English
Serves 3-4
Ingredients
500ml natural farmhouse yoghurt
150g white chocolate
1 punnet blueberries
1 punnet black berries
1 punnet raspberries
1/2 tablespoon sugar
Method
Heat a pan of water over medium heat. Place the chocolate in a bowl and place the bowl over the pan of simmering water (the water must not boil). Let the chocolate melt gently.
Once the chocolate has melted, allow it to cool slightly. Add ½ cup yoghurt and mix well together. Add the remaining yoghurt and stir through.
Place the blue berries, blackberries and raspberries in a bowl and mix through ½ tablespoon sugar.
Divide the yoghurt between 3-4 glasses (or bowls).
Spoon the berries on top. Sprinkle over a little caster sugar and serve.
Nederlands
Voor 3-4 personen
Ingrediënten
500ml boerennaturel yoghurt
150g witte chocolade
1 bakje zwarte bessen
1 bakje bramen
1 bakje frambozen
1/2 eetlepel suiker
Bereiding
Verwarm een pannetje water op medium vuur. Doe de chocolade in een kommetje en zet dit op het pannetje met kokend water (water mag nu niet meer koken), laat zachtjes smelten.
Als de chocolade gesmolten is, laat deze licht afkoelen. Voeg dan ½ kopje yoghurt toe en meng het goed door elkaar. Voeg daarna de rest van de yoghurt toe.
Doe de zwarte bessen, bramen en frambozen in een kommetje en meng er ½ eetlepel suiker doorheen
Verdeel de yoghurt over 3-4 glazen (kommetjes.)
Lepel het bessenmengsel erop. Bestrooi eventueel met wat fijne suiker.
Eton mess with espresso merengues
Ingredients
Meringues
100g egg white
200g caster sugar
drop of lemon juice
1-2 tablespoons instant espresso powder
To finish
500 ml whipped cream, sweetened
250 g blackberries
maple syrup, to drizzle
hazelnut praline, to sprinkle (see below for recipe)
Method
Preheat an oven to 110 ° C. Rub a bowl with a few drops of lemon juice.
Put the egg whites in a bowl and whisk until stiff. Gradually add the sugar and beat until the meringue is thick and glossy. Whisk instant espresso powder, to taste, through the meringue.
Line a baking tray with greaseproof paper and spoon on the meringue. Bake in the oven for about 1 to 2 hours.
Crush a layer of meringues into a serving bowl. Top with some whipped cream, blackberries and blackberry sauce. Repeat ending with a layer of crushed meringues.
Alternatively, give it more of an avant garde look by 'deconstructing' the Eton Mess on beautiful plates and serving them to your guests. Let your imagine run wild when it comes to the plating. Serve at once so that the meringues are still nice and crispy.
Praline
Ingredients
100g castor sugar
100g hazelnuts
Method
Put the sugar and hazelnuts into a heavy-based sauté-pan over a low heat until the sugar gradually melts and turns a rich caramel colour. Do not stir. When the sugar has caramelized and not before, carefully rotate the pan until the nuts are all covered with the caramel. When the nuts go ‘pop’ pour the praline on to an oiled baking sheet. Leave to get quite cold. When the praline is hard, crush in a food processor or with a rolling pin. The texture should be quite coarse and gritty. Store in an airtight container.