Lemon Soufflé
Ingredients
- 2 tablespoon melted butter, for greasing the ramekins
- 2 lemons, juice and zest
- 4 free-range egg whites
- 2 free-range egg yolks
- 6 tablespoon caster sugar, plus 1/2 tablespoon per ramekin for dusting
- 3 teaspoon corn flour
- 1 tablespoon plain flour
- 90 milliliter pouring cream
- 4 ounce full fat milk
- icing sugar, for dusting
Instructions
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