Baked Lemon Soufflé

Ingredients
Egg yolks 4 nos
Egg whites 5 nos
Sugar 1 cup
Flour ¼ cup
Milk 1 ¼ cup
Icing sugar 3 tbsp
Lemon Juice ¼ cup
Lemon rind 2 tsp
Margarine/Butter as required
Directions
Beat egg yolks with 4 tbsp sugar in a small sauce pan. When they are mixed well – add flour in it
In a separate sauce pan boil the milk, and then add it little by little in the egg yolk mixture and beat well
Put this mixture on stove and cook on medium heat for 2 – 3 minutes while stirring continuously to get it thick. Remove from heat and shift it to a bowl, add lemon juice, rind and icing sugar to it. Beat it all well.
In a separate clean and dry bowl, beat egg whites until stiff and add the sugar in it
Add egg whites mixture slowly in egg yolk mixture and mix well with a wooden spoon
Grease 3 – 4 ramekins with margarine or butter and sprinkle icing sugar on it
Fill ¾ of ramekin with the mixture (leave space to rise). Bake in a pre-heated oven for 15 – 20 minutes or slightly golden on top
Remove from oven and sprinkle icing sugar on it or make meringue by beating egg white with icing sugar. Spread on each soufflé bowl, put these bowls in hot oven and grill for 3 – 4 minutes

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Chocolate soufflé

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Chocolate soufflé

Ingredients

Milk 1 cup

Eggs 4 separated

Sugar 3 + 3 ounce

Coco powder 1 tbsp heaped

Gelatin powder 2 tbsp

Water ¼ cup

Vanilla essence ½ tsp

Fresh cream whipped 8 ounces

Method

In a pan mix 4 egg yolks with 3 ounces of sugar, 1 tbsp coco powder and 1 cup milk cook on low flame stirring continuously till mixture thick, remove add in dissolved 2 tbsp gelatin and ½ tsp vanilla essence, beat egg white very stiff with reaming 3 ounces of caster sugar and very lightly fold in the chocolate custard, also fold in the 8 ounces whipped cream, mix all very lightly, set in a mold for 2 hours in freezer. Remove in a serving platter decorate with fresh cream.

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Hot Chocolate Soufflés With Chocolate Cream Sauce Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

For The Hot Chocolate Sauce

25.0g caster sugar
100.0g dark chocolate (70% cocoa), broken into pieces
25.0g butter

For The Souffles

melted butter , for greasing
50.0g caster sugar , plus 2 tbsp extra
175.0g dark chocolate (70% cocoa), broken into pieces
2.0 tbsp double cream
4 egg yolks
5 egg whites
2.0 tbsp double cream icing sugar , to serve

Recipe Method

Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

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