LIME, GINGER AND VANILLA SOUFFLé
Ingredients
- 3 free-range egg whites
- 100g/3½oz caster sugar
- 100ml/3½fl oz milk
- 25g/1oz unsalted butter
- plus extra for greasing
- 1 tsp cornflour
- ½ tsp ground ginger
- ¼ tsp vanilla extract
- 2 limes
- zest only
- icing sugar
- for dusting
Directions
- Preheat the oven to 200C/400F/Gas 6 and place a baking tray in the oven to heat.
- In a large bowl whisk the egg whites until stiff peaks form. Gradually add the sugar and continue whisking until light and fluffy. Stop when the mixture is thick enough to leave a ribbon-like trail when the whisk is lifted.
- Heat the milk in a small saucepan to scalding point. Add the 25g/1oz butter and allow it to melt
- then add the cornflour
- ground ginger and vanilla extract. Whisk until thick. Pour into a large bowl and mix in the lime zest.
- Spoon a little of the egg white mixture into the lime and ginger mixture and mix well. Carefully fold in the rest of the egg white mixture
- making sure to maintain the volume.
- Fill two greased ramekins with the mixture and place on the hot baking sheet and into the oven. Cook for 10 minutes until the soufflés have risen.
- To serve
- place the soufflés on the centre of a plate and dust with icing sugar.

