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
Apple Crumble Sundae
Even during the week, we should treat ourselves to something sweet. This quick dessert uses easy to find ingredients and will be ready in no time!
Serves 2
Ingredients
2 granny smith apples
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 scoops vanilla ice cream
2 ginger cookies
15g butter
Method
Peel the apples and remove the core. Cut them into 1 cm cubes.
Melt 15 g butter in a frying pan over medium heat and add the apples, cinnamon and brown sugar.
Cook gently for about 10 minutes until the apples are soft but still holding their shape.
Crush the ginger cookies.
Divide the apple mixture between 2 glasses or bowls. Spoon on a ball of ice cream and sprinkle over the crushed ginger cookies.
Nederlands
voor 2 personen
Ingrediënten
2 granny smith appels
1 theelepel kaneelpoeder
2 eetlepels bruine bastard suiker
2 bolletjes vanilleijs
2 gemberkoekjes
15gr boter
Bereiding
Schil de appels en verwijder het klokhuis. Snijd de ze in 1 cm blokjes.
Smelt de boter in een koekenpan over medium vuur en voeg de appels, kaneel en bruine bastard suiker toe.
Kook zachtjes ongeveer 10 minuten tot de appels zacht zijn maar nog steeds niet uit elkaar vallen.
Kruimel de gemberkoekjes.
Lepel het ijs over 2 glazen of kommen. Bestrooi met de koekje kruimels en lepel de warme appelmengsel er bovenop.
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’.
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.
Easy Rhubarb Crumble
Rhubarb is in season right now and this is probably the easiest rhubarb crumble using ingredients probably everyone has in their store cupboard at home.
Serves 2
Ingredients
3 stalks rhubarb
10g butter, for greasing the ramekins
50g castor sugar (or extra to taste)
crumble topping
50g crunchy muesli
Method
Preheat the oven to 180 °C.
Cut the rhubarb into small pieces.
Transfer the rhubarb to a small pan and add 3 tablespoons sugar (or extra to taste) and cook until the rhubarb is tender, about 4 minutes.
Spoon the rhubarb into ramekins or ovenproof dishes and sprinkle generously with the muesli.
Place in the oven for 10 minutes until the crumble is heated through and lightly toasted.
Serve warm or cold with cream or ice cream.
lychees in indian sugar syrup
Ingredients
grated zest and juice of 1 lime
grated zest and juice of 1 lemon
1 kg lychees, peeled and deseeded
2 cloves
1 star anise
1 stick cinnamon
1 vanilla bean
110 g castor sugar
Method
Place the sugar with 110 ml water and all the spices in a pan. Bring to the boil and cook until the sugar has dissolved.
Meanwhile, place the lychees (or fruits, see below) on a flat dish and pour the syrup over the fruit. Let stand for at least 1 hour before serving.
This can also be made into a fruit salad using the following fruits and quantities instead of only lychees.
1 pineapple, cut into large pieces
1 mango, cut into thin slices
2 kiwis, cut into thin slices
1 blood orange, peeled and sliced
5 lychees, halved
½ papaya, chopped
Pannetone Bread Pudding
The best way to use Pannetone over the festive season. Be sure to buy an organic brand if you are able to find it.
Ingredients
125 g unsalted butter, plus extra for greasing
4 tablespoons demarara sugar
750 g panettone
1 vanilla pod
300 ml of double cream
300 ml whole milk
5 large free-range eggs
100 g caster sugar
Method
Preheat the oven to 180 ° C. Lightly grease an oven-proof dish with butter. Coat the dish with 2 tablespoons demarara sugar.
Thinly cut off the edges of the panettone and use them to coat the base and sides of the dish, press down firmly to create a pastry-like base.
Halve the vanilla pods lengthwise and scrape the seeds out, then put the seeds and the pod in a pan over a medium heat with the cream, milk and butter and simmer for 5 minutes or until the butter has melted.
In the meantime, whisk the eggs and caster sugar in a large bowl for 2 minutes until smooth. Add the warm cream mixture to the bowl and whisk until combined. Discard the vanilla pod.
Pour a third of the egg mixture into the bottom of the cake and let it soak in for a few minutes.
Tear all remaining panettone into large pieces, leave them for a minute or two in the custard (the more it soaks up, the better!), then place it in to the oven dish. There is no need to be neat about it, you want a both soft and crispy pieces..
Pour over the remaining custard, soak a little longer if you want and sprinkle with the remaining demarara sugar.
Bake for about 25 minutes, or until set. Let the pudding rest for 10 minutes and then serve with cream, custard or ice cream if you want - it is also delicious served cold!