chef by Mary Berry
Mary Berry's hot lemon soufflés
Watch recipe4:30 mins Mary Berry's hot lemon soufflés
Soufflés can be fiddly to make, but if you follow this recipe carefully you’ll get great results.
Ingredients
melted butter, for greasing
2 lemons, juice and zest
2 free-range egg yolks, plus 4 free-range egg whites
6 rounded tbsp caster sugar, plus extra for the ramekins
3 rounded tsp cornflour
1 rounded tbsp plain flour
90ml/3¼fl oz double cream
110ml/4fl oz full-fat milk
icing sugar, for dusting (optional)
Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.
Mary Berry's hot lemon soufflés
Watch recipe4:30 mins Mary Berry's hot lemon soufflés
Soufflés can be fiddly to make, but if you follow this recipe carefully you’ll get great results.
Ingredients
melted butter, for greasing
2 lemons, juice and zest
2 free-range egg yolks, plus 4 free-range egg whites
6 rounded tbsp caster sugar, plus extra for the ramekins
3 rounded tsp cornflour
1 rounded tbsp plain flour
90ml/3¼fl oz double cream
110ml/4fl oz full-fat milk
icing sugar, for dusting (optional)
Preparation method
Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.
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