I have used fragrant lemon to give the mixture zestyness and used huiji honey to sweeten, both flavors that work wonderfully.
Ingredients
Butter, for greasing ramekins
2 Lemons, juice and zest
4 Egg Whites and 2 Yolks
6 tablespoons Huiji Honey
1 tsp Vanilla Extract
2 tablespoons Cornflour
1 tablespoon All purpose Flour
100ml Double Cream
100ml Milk
Ingredients
Butter, for greasing ramekins
2 Lemons, juice and zest
4 Egg Whites and 2 Yolks
6 tablespoons Huiji Honey
1 tsp Vanilla Extract
2 tablespoons Cornflour
1 tablespoon All purpose Flour
100ml Double Cream
100ml Milk
Method
- Preheat the oven to 190°C & grease four ramekins with butter.
- Separate the eggs, adding the 4 whites to one bowl and the two egg yolks to another.
- Grate the zest of the lemons and squeeze the juice into a small bowl and set aside.
- Put the cream, vanilla, all purpose flour and cornflour into a medium-sized bowl and mix into a smooth paste.
- Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.
- Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Then add the rest of the milk, mixing continually.
- Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a whisk until it’s thickened. When you feel it thickening, remove the pan from the heat and add the lemon juice , zest, honey and egg yolk. Whisking continually. Put the saucepan back on the heat to thicken until it looks like custard, then take it off the heat and put it to one side to cool to body temperature.
- Whisk the egg whites in another large clean bowl (a clean bowl is essential or the whites won’t whip to full volume.) You can use either elbow grease or an electric hand mixer. Whisk the whites until they reach soft peaks.
- When the mixture in the saucepan has cooled to body temperature you can fold in the egg whites. Use a large metal spoon or spatula to very gently fold them in, trying not to knock out the air. Gently fold until the mixture is all one colour, then fill the ramekins to the top with the batter.
- Place the ramekins on the baking tray in the middle of the oven for about 13-14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are golden on top.