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