Lemon Soufflé

Ingredients

• 3 egg yolks
• 80 g sugar
• 1 vanilla pod
• 2 heaped tbsp flour
• 0.333 l milk
• 6 untreated lemons (including zest)
• 3 lemons (juice only)
• 250 g sugar
• 4 egg whites
• 1 pinch salt
• garnish
• 4 tbsp chopped hazelnuts
• half lemon slice
• 50 g whipped cream

Instructions

1. 1.

   Cut the vanilla pod open, bring the milk to a boil and remove from heat. Beat the egg yolks with sugar until fluffy, stir in flour, add hot milk, reheat gently (do not boil!), then cool. Finely chop lemon zest, combine with lemon juice and sugar in a pot. Add enough water to cover the sugar, simmer on low heat until thickened. Whisk the egg whites with salt very stiffly, gradually fold in the vanilla custard and cooled lemon syrup. Grease large or four small soufflé tins, dust lightly with sugar, pour in the batter. Bake at 200°C (convection) for about 15‑20 minutes until risen, then reduce to 180°C and bake another ~20 minutes; smaller soufflés slightly less time.

2. 2.

   Remove from oven, decorate the rim with hazelnuts and top with whipped cream and lemon slices. Serve immediately.