LEMON SOUFFLÉ

LEMON SOUFFLÉ

LEMON SOUFFLÉ

LEMON SOUFFLÉ

LEMON SOUFFLÉ

Course SOUFFLE

Equipment

  • oven

Ingredients
  

  • 5 eggs
  • 130 g sugar
  • butter (to grease thesoufflé moulds)
  • 2 oranges
  • 2 limes
  • 1 lemon
  • icing sugar to dust

Instructions
 

  • Set up the citrus press attachment and squeeze out the citrus fruits. Pour the juice into a small saucepan with approx. 50 g sugar and boil over a low heat until the liquid is slightly syrupy. Tip into a dish and allow to cool.
  • Grease the soufflé moulds well, sprinkle them with sugar and stand them in the fridge. Preheat the oven to 180°C. Separate the eggs. Beat the egg yolks and 50 g sugar in the mixing bowl with the beater at the highest setting until light and fluffy.
  • Slowly beat the egg whites and gradually add 30 g sugar. Important: the egg whites must not be beaten too vigorously.
  • Mix the citrus syrup with the egg yolks. Then fold the egg whites in gently and fill the soufflé moulds with this mixture. Put the moulds into the oven immediately and bake for 6 – 14 min. (according to the size of the moulds).
  • The soufflés are cooked when they are well-risen and golden brown. Remove from the oven, dust with icing sugar and serve immediately.
Keyword BOSCH, LEMON SOUFFLÉ, Recipes
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