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Lemon Soufflés with Raspberry Sauce
Light lemon soufflés served with a fresh raspberry sauce infused with white wine and rosewater.
Baking
Vegetarian
Dessert
Raspberry
Lemon
Soufflé
Estimated Nutrition
Calories
842.3
kcal / serving
1684.5 kcal total
Carbs
126.1
g
per serving
252.1 g total
Fat
31.2
g
per serving
62.4 g total
Protein
14.3
g
per serving
28.6 g total
Cook Time
22
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Caster Sugar
divided into two halves; plus extra for sprinkling
100
g
Caster Sugar
for the sauce
Dairy
150
ml
Whole Milk
null
50
g
Butter
plus extra for greasing
3
piece
Eggs
free-range, separated into yolks and whites
Fruits
1
piece
Lemon
zest only
0.5
piece
Lemon
juice only
200
g
Raspberries
for the sauce
GrainsCereals
30
g
Plain Flour
null
Liquids
100
ml
Water
for the sauce
50
ml
White Wine
for the sauce
NutsSeeds
1
piece
Vanilla Pod
split
Other
1
tsp
Rosewater
for the sauce
Method
1
Preheat the oven to 220°C.
2
Heat the milk, vanilla, lemon zest, and 50g sugar until near boiling then remove from heat.
3
Melt the butter in a separate pan and stir in the flour.
4
Strain the hot milk into the butter and flour mixture, stirring until thickened.
5
Whisk the lemon juice and egg yolks together until fluffy and pale.
6
Combine the egg yolk mixture with the hot milk mixture to create a smooth custard.
7
Whisk the egg whites with the remaining sugar until stiff peaks form.
8
Gently fold the egg whites into the custard mixture until just combined.
9
Grease two ramekins with butter and coat the insides with sugar.
10
Fill the ramekins with the soufflé mixture almost to the top.
11
Create a small indentation around the inside edge using your thumb or spoon.
12
Bake on a baking sheet for 10 to 12 minutes until risen and golden.
13
Boil the sauce sugar, rosewater, water, and wine, سپس simmer for 5 minutes.
14
Stir in the raspberries for one minute.
15
Blend the sauce until smooth and pass it through a sieve.
16
Make a hole in each soufflé top and pour in the raspberry sauce before serving immediately.