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Ингредиенты
- 3 lrg Large eggs, separated
- 3 Tbsp. sugar
- 1 1/2 Tbsp. plain flour
- 2 tsp melted butter
- 100 ml fresh lemon juice
- 1 Tbsp. lemon zest
- 190 ml lowfat milk
- 2 tsp melted butter, extra
- 3 Tbsp. sugar, extra fresh mint leaves purchased sorbet or possibly ice-cream
Инструкции
- Preheat the oven to 180c. and butter six souffle dishes (capacity of about 200ml.) Sprinkle them with the extra sugar and set aside.
- Whisk the egg yolks and sugar till thick and creamy then add in the flour and butter and continue whisking till the sugar is thoroughly dissolved. Stir in the lemon juice, lemon zest and lowfat milk and whisk till the batter is smooth.
- In a separate bowl, whisk the egg whites till 'foamy' then continue whisking while adding the sugar. Whisk on high speed till the egg whites are stiff and glossy.
- Fold the egg whites into the lemon batter then divide the batter proportionately amongst the prepared souffle dishes.
- Place the souffle dishes into a baking pan, then fill with cool water till the level of the water reaches half way up the sides of the souffle dishes.
- Bake them at 180c. for 40 min.
- When the souffles have finished baking, remove them from the water bath and place in the fridge for at least 30 min or possibly up to 6 hrs.
- To serve, allow them to come back to room temperature then run a knife around the edge of each souffle dish and invert the souffle onto a serving platter.
- Dust with icing sugar and decorate with mint leaves. Serve with thick cream or possibly ice-cream if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 559g | |
| Calories 793 | |
| Calories from Fat 285 | 36% |
| Total Fat 32.07g | 40% |
| Saturated Fat 15.56g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 676mg | 225% |
| Sodium 404mg | 17% |
| Potassium 648mg | 19% |
| Total Carbs 105.32g | 28% |
| Dietary Fiber 1.4g | 5% |
| Sugars 89.63g | 60% |
| Protein 27.06g | 43% |
