I’ve been wanting to make soufflés for a while now and when I was at home for Christmas I finally did. With my very knowledgeable mother by my side. But I needn’t have worried – it wasn’t hard at all. And it is so satisfying watching the soufflés rise in the oven through the oven door.
The original recipe called for Grand Marnier, but we didn’t have any and therefore substituted it with another liqueur; St Germain. It didn’t add that much flavour though, but there was an elderflower hint at least.
Lemon sufflé with elderflower liqueur, makes 6
50 g butter
80 g plain flour
200 ml milk
3 egg yolks
6 egg whites
80 g caster sugar
100 ml St Germain elderflower liqueur
grated zest from 1 lemon
softened butter and caster sugar for the ramekins
icing sugar for dusting
Melt the butter in a saucepan. Add the flour and incorporate it into the melted butter using a wooden spoon. Add milk and sugar and incorporate it on low heat until the batter is smooth and easily comes off the sides of the pan. Leave to cool.
Thereafter mix in the egg yolks, liqueur and lemon zest. Beat the egg whites to a hart foam and fold them into the mixture.
Butter the ramekins thoroughly and coat them in caster sugar. Fill the ramekins (all the way up and make sure the surface is even).
Bake in 200C for 12-15 minutes; until they’ve risen above the ramekin edge and are golden brown on top. Keep an eye on them through the oven door.
Remove the soufflés carefully from the oven, dust with icing sugar and serve immediately.
5 thoughts on “Lemon soufflé with elderflower liqueur”
Looks delicious! What size ramekins and do you add a parchment paper collar during baking? Thanks from the USA.
Thank you, Liz! The ramekins I used were fairly standard small ones, I would say approx 150-200 ml. And no, I didn’t use a collar during baking. I just made sure they were level and that no batter was on the outside of the ramekin edge.
Thanks for getting back to me so quickly. I will give these a try although I have not had great success with souffles in the past.
Hi. Once I added the egg yolks the batter became very lumpy. Is this normal? Cos I tried to smooth the lumps as I incorporated the egg whites I ended up with a relatively heavy batter.
Grateful for your kind advice.
Maybe the mixture wasn’t cool enough? Sounds like the eggs scrambled. Make sure they’re not fridge cold.