Makes 4 individual
- 2 lemons, grated zest and juice
- 110ml milk
- 15g cornflour
- 45g caster sugar
- 2 large eggs
For the ramekins:
- A little softened butter
- Extra caster sugar
- Preheat ESSE to 200C/ESSE dial guide HOT, aim for the dial reading to be in the middle of HOT (ESSE oven steam vent closed).
- Melt a little butter in a saucepan, (use the induction hob, ESSE setting 1) and brush thoroughly the ramekin dishes. Then coat with the extra caster sugar.
- Mix the cornflour with the milk in a saucepan. Heat and whisk until thickened.
- Remove from the heat and cool.
- Separate the eggs.
- Whisk the egg whites with the caster sugar until medium-stiff peaks.
- Beat the egg yolks into the cornflour mix, together with the zest and juice of the lemons. (If it has become very stiff put in a food processor until blended and smooth).
- Fold one third of the egg whites into the mixture to lighten it, then the other two thirds.
- Fill the prepared ramekins with the soufflé’s mixture to the top and use a palette knife to level the tops.
- Place the ramekins on a baking tray and bake in the ESSE for about 10 minutes or until cooked and risen.
- Remove from the oven and sift a little icing sugar over the tops and serve immediately.
Happy cooking on your ESSE
Put the soufflé ramekins in the fridge to get cold as it’s easier to brush melted butter around the inside of the ramekins. Keeping the vent closed when cooking the soufflés is a must.
Using large fresh eggs and making sure you only whisk the egg whites until stiff but as stiff as a meringue.
Gently fold in the beaten egg whites as you don’t want to get rid of all that air from the beaten egg whites, (that is what makes the soufflé rise as well as cooking them in an ESSE)
Advantage to cooking them in an electric ESSE!
Practice makes perfect!
Recipe by Philippa Vine at Bluebell Farmhouse Kitchen