So, you think you can’t cook?
“The key to mastering Asian dishes lies in balancing the flavours: salty, sour, sweet and hot”
“Using cream instead of butter makes for a lighter scone as you won’t overwork the dough ”
A CLASSIC SOUFFLÉ
The soufflé has a rep for being fiddly – undercook it and you’ll have a soupy mess, overcook it and it’ll collapse. But despite the significant fear factor, making one that’s firm on the outside, moist and fluffy on the inside is a lot easier than you think. See page 114 for extra tips – and never forget the most critical element: timing. A soufflé must be served the minute it comes out of the oven.
LEMON SOUFFLÉ WITH LEMON CURD ICE CREAM
Serves 6
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 10 minutes
milk ½ cup
free-range egg yolks 4
flour 1 T
lemon 1, juiced and zested
lime 1, zested
caster sugar 50 g, plus extra for dusting
butter 1 T, plus extra for greasing
free-range egg whites 5
icing sugar, for serving
Woolworths’ lemon for serving
