Hot lemon soufflés
- Melted butter, for greasing
- 50g caster sugar, plus extra for coating ramekins
- 15g cornflour
- 15g plain flour
- 4 tbsp double cream
- 75ml milk
- 1 unwaxed lemon, zest of, plus extra to decorate
- 4 tbsp freshly squeezed lemon juice
- 2 large eggs, separated
- Icing sugar, for dusting
Pre-heat the oven to 180C/160C Fan/Gas 4. Put a baking tray on the middle shelf. Brush the insides of 4 ramekins with the melted butter, then coat with a little caster sugar.
Put 25g of the caster sugar in a pan. Add the cornflour, plain flour and the cream. Mix until smooth.
In another pan, heat the milk until just boiling, then pour a little into the cream mixture. Over a medium heat, whisk until it forms a thick consistency.
Pour in the rest of the milk, whisking all the time - be sure to take the whisk right into the corners of the pan.
When the mixture starts to thicken, remove from the heat. Add the lemon zest and juice. Cool for 2 minutes, then mix in the egg yolks.
In a clean bowl, whisk the egg whites with an electric whisk until they form stiff, glossy peaks. Add the rest of the caster sugar. Whisk until stiff.
Fold a spoonful of the egg whites into the lemon mixture, to make it less stiff, then fold in the rest.
Spoon into the ramekins, then put on the baking tray in the oven. Bake for 25-30 minutes, until the soufflés are golden brown and give a little wobble when shaken.
Sift icing sugar on top and sprinkle with lemon zest. Serve immediately.