Lime and mascarpone soufflé
- medium
- 8
- 1 hour 20 minutes
Tangy lime and creamy mascarpone combine in Richard Corrigan's delightful lime soufflé recipe. This would be an excellent ending to any summer meal, particularly when served with a scoop of your favourite ice cream recipe - citrus sorbet or vanilla ice cream will work particularly well.
Ingredients
Metric
Imperial
- 6 eggs
- 175g of caster sugar
- 6 limes, zest and juice reserved
- 200g of plain flour, sifted
- 500ml of milk
- 1/2 vanilla pod
- 60g of mascarpone
- 25g of butter
- icing sugar
Equipment
- Pastry brush
- 8 ramekins
Method
Make a lime syrup by putting the lime juice and 25g sugar into a saucepan. Bring to the boil, then turn down to a simmer until the liquid reduces and thickens into a sticky syrup. Set aside to keep warm
- 6 limes
- 25g of caster sugar
Separate 4 of the eggs into whites and yolks. In a large bowl, whisk the 4 egg yolks with 100g of the sugar until thick, then fold in the flour. Reserve the 4 egg whites for later use
- 4 eggs
- 100g of caster sugar
- 200g of plain flour
In a heavy saucepan, bring the milk to the boil with the half vanilla pod. Once boiling, remove from the heat and remove the vanilla pod
- 1/2 vanilla pod
- 500ml of milk
- 2 eggs
- 60g of mascarpone
- 25g of butter
- icing sugar
- 50g of caster sugar
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
