LAVENDER LEMON SOUFFLE
 
Prep time
Cook time
Total time
 
This easy, fail-safe recipe for lavender lemon soufflé balances the bright zing of fresh lemons with delicate, floral lavender. If you've been intimidated by soufflés in the past, this guide breaks down the simple techniques you need to achieve that signature cloud-like texture and a guaranteed rise every single time.
Author:
Recipe type: Dessert
Serves: 2-3
Ingredients
  • 1 egg yolk
  • 2 egg whites
  • pinch cream of tartar (optional)
  • 1 tbsp + 1 tsp butter
  • 1 tbsp + 1 tsp flour
  • 1 tsp cornflour/cornstarch
  • 2 tbsp plus 1 tbsp caster sugar
  • 20 ml milk
  • 100 ml cream
  • 1 tbsp lavender
  • zest of 1 lemon
  • room temperature butter and 1 tbsp granulated sugar for the ramekins
  • caster sugar for dusting on top
Instructions
  1. Prepare the ramekins as explained above. For classic flat top versions prep 2 150 ml ramekins; for slightly domed versions, prep 3 100 ml ramekins.
  2. Heat cream, 2 tbsp caster sugar, milk, lavender and lemon zest in a saucepan on medium-low till it comes to a slow boil. Remove from heat and keep covered for 15-20 min. Strain out lavender.
  3. In another saucepan, melt the butter and stir in flour and corn flour. Cook for 1 minute. Remove from heat.
  4. Whisk in the lavender-lemon infused cream gradually. Return to heat and bring to a boil. Keep stirring.
  5. Whisk in the egg yolk to flour mixture gradually.
  6. Preheat oven to 190°C.
  7. In a clean bowl, whisk the egg whites (with cream of tartar, if using) on medium low speed until frothy. Add the 1 tbsp reserved sugar gradually and whisk until stiff peaks are formed. Fold in the flour mixture gently, trying not to deflate the egg whites.
  8. Pour into the ramekins. If going for the classic flat top soufflé appearance, fill the ramekin till the top. Even them with the back of a knife so they're perfectly flat. Run a knife or your thumb all the way around the edge of the ramekin, creating a gap between the batter and the rim of your ramekin for better lift of the soufflé. For domed shape, spoon the batter filling ¾th of the ramekin.
  9. Once ready to bake, reduce temperature to 170°C. Bake for about 15-18 minutes. (In my oven, 15 minutes gives the perfect texture in a 125ml ramekin- if using a smaller or bigger ramekin you might need to adjust the temperature). The soufflés should be well risen and slightly firm to touch on the top. They should wobble a bit when moved.
  10. Remove from the oven, dust with powdered sugar and serve immediately.
Note:
  1. Once the ramekins are filled, you can keep them in the fridge for up to 2 hours. Run a knife around the edge of the ramekin just before cooking and add an extra minute to the cooking time.
  2. You can also freeze them. Run a knife around the edge of the ramekin just before cooking and add 4 minutes to the cooking time. Do not cover with plastic wrap but ensure there is nothing to affect the soufflé's flavor.
Recipe by The Novice Housewife at https://novicehousewife.com/2011/02/09/lavender-lemon-souffle/