INGREDIENTS

INSTRUCTIONS

TO SERVE
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 until thick and creamy then add the flour and
butter and continue whisking until the sugar is thoroughly dissolved. Stir
in the lemon juice, lemon zest and milk and whisk until the batter is
smooth.
In a separate bowl, whisk the egg whites until 'foamy' then continue
whisking while adding the sugar. Whisk on high speed until the egg whites
are stiff and glossy.
Fold the egg whites into the lemon batter then divide the batter evenly
amongst the prepared souffle dishes.
Place the souffle dishes into a baking pan, then fill with cold water until
the level of the water reaches half way up the sides of the souffle dishes.
Bake them at 180c. for 40 minutes.
When the souffles have finished baking, remove them from the water bath and
place in the fridge for at least 30 minutes or up to 6 hours.
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 ice-cream if desired.
Converted by MC_Buster.
Per serving: 773 Calories (kcal); 35g Total Fat; (39% calories from fat);
24g Protein; 96g Carbohydrate; 629mg Cholesterol; 421mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;
5 1/2    Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.

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