So, You Think You Can't Cook?

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A CLASSIC SOUFFLÉ

The soufflé has a rep for being fiddly – undercook it and you’ll have a soupy mess, overcook it and it’ll collapse. But despite the significant fear factor, making one that’s firm on the outside, moist and fluffy on the inside is a lot easier than you think. See page 114 for extra tips – and never forget the most critical element: timing. A soufflé must be served the minute it comes out of the oven.

LEMON SOUFFLÉ WITH LEMON CURD ICE CREAM

Serves 6

EASY GREAT VALUE Preparation: 20 minutes Cooking: 10 minutes

milk ½ cup

free-range egg yolks 4

flour 1 T

lemon 1, juiced and zested

lime 1, zested

caster sugar 50 g, plus extra for dusting

butter 1 T, plus extra for greasing

free-range egg whites 5 icing sugar, for serving

Woolworths’ lemon curd ice cream, for serving

1 Preheat the oven to 190°C. 2 Using a pastry brush, paint the insides of 6 ramekins with butter, working from the bases in upward strokes. Sprinkle caster sugar into each ramekin, turning so the sugar coats the inside evenly. Shake out any excess sugar. Chill the ramekins for 15 minutes. 3 Heat the milk in a saucepan over a medium heat until just below boiling point. In a large mixing bowl, mix the egg yolks, flour, lemon and lime zest and 2 T caster sugar.