- Jul 4, 2003
- 1,032
- 10
- 175
Ingredients
2 lemons
For the souffle:
100ml/3fl oz limoncello
5 large eggs
40g/1½oz unsalted butter
100g/3½oz golden caster sugar
For the sauce:
1 tsp cornflour
50g/2oz dark chocolate
2 sticks lemon grass
3 tbsp/1½oz double cream
Method
1. To prepare the limoncello curd, combine juice and zest of 1 lemon, a healthy slug of limoncello, 1 large egg, a wedge of butter, 1 tbsp of golden caster sugar and cornflour in a saucepan over medium heat. Keep stirring until sauce thickens.
Remove from heat and allow to cool.
2. In two separate bowls, separate 4 eggs and whisk egg whites until stiff. Whisk egg yolks with juice of 1 lemon, 2 tbsp of caster sugar and a splash of limoncello. Add a third of the limoncello curd and combine. Gently fold in egg whites.
3. Grease 4 individual ramekins with butter and line with a sprinkling of caster sugar. Divide remaining limoncello curd in base of ramekins and fill to brim with egg mixture. Run the tip of your thumb around the edge of each ramekin, and bake in preheated oven 175C/325F/Gas3 for 13-15 mins, or until souffles have risen.
4. To prepare the chocolate and lemongrass sauce, chop lemongrass finely and add to a few tablespoons of water and 1 tbsp of caster sugar in a saucepan. Heat until a syrup forms. Strain. In a bowl over simmering water, melt chocolate, and add lemongrass syrup, 45ml/3 tbsp double cream and a knob of butter. Stir well until sauce is smooth and fragrant. Serve with hot souffles.
2 lemons
For the souffle:
100ml/3fl oz limoncello
5 large eggs
40g/1½oz unsalted butter
100g/3½oz golden caster sugar
For the sauce:
1 tsp cornflour
50g/2oz dark chocolate
2 sticks lemon grass
3 tbsp/1½oz double cream
Method
1. To prepare the limoncello curd, combine juice and zest of 1 lemon, a healthy slug of limoncello, 1 large egg, a wedge of butter, 1 tbsp of golden caster sugar and cornflour in a saucepan over medium heat. Keep stirring until sauce thickens.
Remove from heat and allow to cool.
2. In two separate bowls, separate 4 eggs and whisk egg whites until stiff. Whisk egg yolks with juice of 1 lemon, 2 tbsp of caster sugar and a splash of limoncello. Add a third of the limoncello curd and combine. Gently fold in egg whites.
3. Grease 4 individual ramekins with butter and line with a sprinkling of caster sugar. Divide remaining limoncello curd in base of ramekins and fill to brim with egg mixture. Run the tip of your thumb around the edge of each ramekin, and bake in preheated oven 175C/325F/Gas3 for 13-15 mins, or until souffles have risen.
4. To prepare the chocolate and lemongrass sauce, chop lemongrass finely and add to a few tablespoons of water and 1 tbsp of caster sugar in a saucepan. Heat until a syrup forms. Strain. In a bowl over simmering water, melt chocolate, and add lemongrass syrup, 45ml/3 tbsp double cream and a knob of butter. Stir well until sauce is smooth and fragrant. Serve with hot souffles.
Last edited:
Had to think about it and reread the psot to understand 
