Lemon soufflé with lime sorbet

  • Dessert
  • medium
  • 4
  • 1 hour 30 minutes, plus up to 4 hours preparation for sorbet



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Lime sorbet

  • 4 limes, zest and juice of
  • 200g of sugar
  • 275ml of water

Lemon puree

Lemon soufflé

  • 5 egg whites
  • 50g of caster sugar
  • butter, for greasing
  • 50ml of water
For the lime sorbet, place the sugar and water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool
  • 200g of sugar
  • 275ml of water
Add the lime zest to sugar and water mixture and leave to infuse for 2 hours. Add lime juice, strain and place in a plastic container in the freezer
  • 4 limes, zest and juice of
Whisk every 1 hour for the first 2 hours and then every half an hour until the mixture is smooth and frozen
To make the lemon puree, place the lemons into a large saucepan and cover with water. Bring to the boil strain and repeat 3 times
Combine the sugar and water to make a simple syrup. Allow to cool and place the lemons in the syrup. Bring to the boil, remove from the heat and allow to cool. Repeat 2 more times and strain, reserving the syrup
  • 600ml of water
  • 600g of caster sugar
Cut the lemons in half, remove the seeds and place the flesh and skin into a blender. Blitz until very smooth, adding a small amount of the sugar syrup if needed. Pass through a fine strainer and set aside 100g for the souffle base
Pre-heat the oven to 180˚C/gas mark 4. Mix the 50ml of water with the 100g of lemon puree and set aside
  • 50ml of water
Beat the egg whites in a large bowl and slowly sprinkle in the caster sugar until you have a semi-firm peak meringue. Carefully fold 1/3 of the whites into the 100g of the lemon puree. Fold in another 1/3 then finally fold in the rest
Butter and sugar 4 soufflé dishes, gently pour in the mixture and lightly smooth the top.
  • butter, for greasing
Cook the soufflés for 15-20 minutes until the soufflés have risen and the tops are lightly browned
Serve straight from the oven with lime sorbet on the side
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