• Lemon Soufflé with Raspberry Coulis

    Posted by Chef Thomas Pendarovski on 13th October 2020.

INGREDIENTS FOR 4 PORTIONS

CRÈME PATISSERIE 

  • 2 egg yolks (room temperature)
  • 3 Tbsp of flour
  • 50 ml of milk
  • 120 ml of cream
  • 30 gm of sugar
  • lemon juice from 1 lemon
  • Lemon zest (use the lemon from above)
  • 3 Egg whites
  • 2 Tbsp of room temp butter
  • 2 Tbsp of sugar
  • 1 Vanilla bean (cut length wise and scrape the seeds). Alternatively you can also use vanilla extract. 
  • 1 Tbsp of icing sugar

RASPBERRY COULIS 

  • Pint of raspberries
  • 100 ml water
  • 100 gm of sugar
  • 1 Star anise
  • 1 Clove

PREPARATION

FOR THE SOUFFLES

For the soufflés, pre-heat oven to 180°C. In a small pot, pour the milk, cream, sugar and vanilla bean and heat until it comes to a boil. Remove from heat. With a bowl, place the flour, small amount of sugar, egg yolks and whisk until smooth. Slowly pour the hot milk mixture into the bowl and temper the eggs with the whisk. When everything is combined, pour the mixture back into the pot and under a low flame, whisk until it becomes thick. If needed, remove from heat and whisk. This should begin to become thick and smooth. Strain the crème patisserie through a fine strainer. Next, add the lemon juice and the zest of that lemon, if you would like more lemon taste, just add some more lemon zest. Strain with fine mesh strainer. Let cool slightly. Meanwhile take the egg whites and pour into a clean bowl. Start whisking until you get some froth going. Add some sugar and continue to whisk until you get medium to stiff peaks. Next step is to combine the egg whites to the custard, slowly fold in 1/3 of the egg whites. Then fold in the remaining whites, don't over fold, you will deflate the egg whites. Combine thoroughly. Next step is to take some of the soft butter and with your fingers, butter each ramekin until well coated. From there, take some sugar and twirl the sugar around the inside of the ramekin this will help the soufflés rise evenly. Pour the mixture into each ramekin, not to the top, next with your thumb, go around the inside of the ramekin slightly. This method will allow the soufflés to rise like a top hat. Place the soufflés on a baking sheet and bake for 13-15 minutes. Or as soon as you see the soufflés rise and brown slightly on top. When ready, remove from oven, and with a small strainer, dust, each soufflé with the icing sugar. Serve with the raspberry coulis on the side.

FOR THE COULIS

In a small pot, combine sugar and water along with the star anise, and clove. This is known a s a simple syrup. Bring to a boil, and remove from heat, taste if you want more sweet, add more sugar, less sweet, add a bit of water. Strain and let cool. Meanwhile add the raspberries to a blender, pour some of the simple syrup into the blender. Start blending, slowly add some more of the syrup until you get the right consistency. Strain and cool in the fridge (this can be made a couple of hour before or a day ahead.


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