Inspired by the latest Taste magazine, I decided to try my hand at making a Soufflé. I have NEVER made a soufflé before, it was always one of those "too hard basket" recipes. With my 2 cooking buddies at my side (Lissa and Carola) we gave it a whirl and work shopped this recipe to make it crazy easy using our Thermomixes. The result was a massive success and saw us licking those bowls clean. Who knew I could make a soufflé??? Hope you guys enjoy them as much as we did! Eb x
- Zest of 1 lemon (or as little/as much as you like)
- 50g caster sugar
- 30g butter
- 25g plain flour
- 1 tbsp corn flour
- 250g milk
- 50g lemon juice
- 4 egg yolks
- 4 egg whites
- 20g caster sugar
Preheat oven to 180deg. Rub butter into moulds and coat with additional caster sugar. Set aside on a baking tray.
1. Have your eggs at room temperature.
2. If you have 2 TMX bowls, do a thorough wash in one of them to ensure it and the butterfly whisk are spotless to use for the egg whites.
Add 50g caster sugar and lemon zest into the bowl and blitz on Speed 9 for 20 seconds. Scrape down the sides.
Add butter, plain flour, corn flour, milk, juice and egg yolks and cook for 5 ½ minutes at 90deg Speed 4. If you have another bowl switch now to the cleaned bowl. If you have 1 bowl, pour into a separate bowl and thoroughly clean your TMX bowl. Tip: you could quickly do a vinegar wash using preboiled water and 50g vinegar. Rinse and dry your bowl.
Insert Butterfly Whisk and add your egg whites. Whip on Speed 3.5 until peaks form (approx. 1 minute) then with blades on 3.5 SLOWLY add the 20g caster sugar. I took about 2 minutes.
If you have 1 TMX bowl, add ¼ of the egg whites to the soufflé mix and use your spatula to gently fold. Add remaining egg whites and continue to gentle fold until mixed.
If you have 2 TMX bowls, return the soufflé mix back to the base, add ¼ of the egg whites and using your “wheat” setting Fold the mix for 7 seconds. Add remaining egg whites and use your spatula to gently fold through.
Spoon your mix into the prepared moulds then place in the oven for 20 minutes. They will sink once removed from the oven. Dust with icing sugar and serve with cream/icecream.