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Hot Lemon Souffles
The Boys Do Bake Off - Series 1, Ep.4 - Pudding Week
After much procrastination we finally got around to making Mary Berry's Hot Lemon Soufflés. You can't really blame us for putting this bake off as a soufflé is a notoriously tricky thing to get right. However, stick to the recipe like your life depends on it and you wont go far wrong!
This is a recipe of two halves and as such it can be largely prepped in advance. Perfect if you're planning to entertain and impress your guests. To get started your ramekins get a brush with butter using vertical stripes to help the rise, and a coating of sugar (we used dariole moulds as our ramekins were in hiding).
Whilst your ramekins chill you can make the lemon crème patisserie. This thick custard gets its wobbly consistency thanks to the cornflour, but make sure you cook it our properly to avoid an under cooked flour taste. Place cling film directly on the surface of your mixture to avoid a skin forming, then set aside to cool. Everything up to now can be done well in advance (in the morning or even the day before) leaving you free to be the perfect host.
When you're ready for desert, pre-heat your oven to 160 degrees fan. Whilst your oven heats up, beat your egg whites until fluffy and cloud like. Spoon a little into your lemon mix and use this to loosen it up. Don't worry about beating the air out at this stage. Next, gently fold in your whipped egg whites, taking care not to knock the air out. Spoon into your ramekins, level off, then run a finger around the top of each one to create a ridge (this prevents the top crust hold back the rise). Place directly on a baking tray and bake.
DO NOT open your oven until you are sure they are done, otherwise you'll be serving lemon pancakes! Once out of the oven serve immediately. Hot, tangy and luxurious, these soufflés will be sure to bring a little summer sunshine to your plate.