Lemon Souffles

Directions

1. 1
   Preheat oven to 180C
2. 2
   Rub the butter all over the interior of 4 ramekins.
3. 3
   Place the sugar/cocoa powder in one of the ramekins and tip it round until completely covered.
4. 4
   Tip the excess into the next ramekin and repeat.
5. 5
   Take a brush and make gentle brush strokes up the edges from the base upwards - to help rising.
6. 6
   Heat the milk in a saucepan with the cornflour until bubbles start to appear and it starts to thicken (like yoghurt)
7. 7
   In a bowl whisk together the egg yolks and sugar thoroughly with a zest of the 2 lemons
8. 8
   Remove the milk from the heat for 30 seconds and then pour it over the egg yolk mixture - whisking constantly
9. 9
   Return the combined mixture to the heat and stir until the mixture is very thick (thicker than you would like to eat as custard)
10. 10
    Add the juice of one of the lemons and stir until thickened again.
11. 11
    Remove from the heat and set aside to cool (in a bowl or fridge will be quicker!)
12. 12
    In another bowl (or the first one...cleaned and dried thoroughly) - whisk the egg whites until stiff peaks form - shape should hold in the mixture
13. 13
    Gradually add the sugar and continue whisking until stiff again and shiny.
14. 14
    Should look like clouds.
15. 15
    (Sometimes it doesnt look like its working so let it rest for 30 seconds and continue.
16. 16
    Seems to help!)
17. 17
    Take one third of the meringue mix and beat it into the pastry cream.
18. 18
    This is to loosen and lighten the mix (the pastry cream should be much thicker than the meringue)
19. 19
    Fold the remaining meringue in with a metal spoon in batches.
20. 20
    Don't rush this, fold over gently to keep as much air as possible, but there shouldn't be lumps egg white visible- so it takes a little while.
21. 21
    Fill the ramekins to the brim with the mixture
22. 22
    Bang the ramekins gently against the work surface to get rid of any air pockets
23. 23
    Run your thumbnail around the outside edge of each souffle- creating a groove around the edge (also helps rise)
24. 24
    Bake for around 10 minutes until well risen and doesn't wobble everywhere when you move them (a bit of wobble is ok!
25. 25
    ).
26. 26
    Dust with icing sugar.
27. 27
    Take a photo (quicker than I did!)
28. 28
    And get to the table quick!