{"id":1173,"date":"2023-02-25T18:31:00","date_gmt":"2023-02-25T18:31:00","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1173"},"modified":"2023-02-25T18:31:00","modified_gmt":"2023-02-25T18:31:00","slug":"lemon-pudding-souffle","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2023\/02\/25\/lemon-pudding-souffle\/","title":{"rendered":"Lemon Pudding Souffle"},"content":{"rendered":"\n<p>Lemon zest garnish ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 lemon skin cut at julienne (long and narrow stripes)<\/li>\n\n\n\n<li>50ml water<\/li>\n\n\n\n<li>50g caster sugar<\/li>\n\n\n\n<li>1\/2 lemon juice<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix water and sugar in a pan. Heat up to boil water.<\/li>\n\n\n\n<li>Add the lemon zest and mix for 10 sec, while water is boiling<\/li>\n\n\n\n<li>Add lemon juice and keep mixing for another 10 sec.<\/li>\n\n\n\n<li>Check the mix is getting some consistency then remove from heat<\/li>\n\n\n\n<li>Let it cool down for later. It should be like a syrup and solidify while cooling down. You can heat it up in microware for 10-15s to make it liquid again.<\/li>\n<\/ul>\n\n\n\n<p>Lemon Pudding souffle ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>125ml milk<\/li>\n\n\n\n<li>35g butter<\/li>\n\n\n\n<li>70g caster sugar<\/li>\n\n\n\n<li>70g plain flour<\/li>\n\n\n\n<li>2 eggs yolks<\/li>\n\n\n\n<li>4 eggs whites<\/li>\n\n\n\n<li>1\/2 tsp vanilla paste<\/li>\n\n\n\n<li>1\/2 lemon zest<\/li>\n\n\n\n<li>butter and sugar for greasing<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pre-heat oven at 180C<\/li>\n\n\n\n<li>Grease (solid butter and sugar) 4 dariole moulds. Be sure there is no shiny parts! Cut a small square of baking paper and put in the bottom of the mould.<\/li>\n\n\n\n<li>Make a &#8220;beurre manie&#8221; that is mixing the butter and flour by hand in a bowl.<\/li>\n\n\n\n<li>Scold the milk with the vanilla (just hit the boiling point). Then at medium heat,  add pieces of the &#8220;beurre manie&#8221; and whisk non stop with the milk. It is like doing &#8220;bechamel&#8221; sauce. Once the whisk is not useful, move to a wooden spoon and keep mixing.  <\/li>\n\n\n\n<li>At the end you will have kind off a ball, keep cooking for 1-2 minutes to be sure the flour is properly cooked.<\/li>\n\n\n\n<li>Remove from heat and let it cool down<\/li>\n\n\n\n<li>Add the 2 egg yolks one at each time to the &#8220;ball&#8221;. It should become like a thick cream.<\/li>\n\n\n\n<li>Whisk the egg whites until snow peak. Then add the sugar and lemon zest and whisk again until snow peak. This is the meringe<\/li>\n\n\n\n<li>Now fold a 1\/3 of the meringe into the pudding butter. Keep doing the same 1\/3 at the time.<\/li>\n\n\n\n<li>Once you have all mixed, pour the butter into the moulds up to 3\/4.<\/li>\n\n\n\n<li>Using a deep tray, put the moulds and fill it with water (hot if possible). Be careful the moulds  dont float!<\/li>\n\n\n\n<li>Bake for 20-25 minutes until golden on top and risen.<\/li>\n\n\n\n<li>Prepare the egg custard while waiting<\/li>\n<\/ul>\n\n\n\n<p>Fresh egg custard sauce ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75ml double cream<\/li>\n\n\n\n<li>75ml milk<\/li>\n\n\n\n<li>35g egg yolk<\/li>\n\n\n\n<li>25g caster sugar<\/li>\n\n\n\n<li>1\/2 tbs vanilla paste<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a glass, mix egg yolks and sugar.<\/li>\n\n\n\n<li>Mix double cream, milk and vanilla in a sauce pan. Add a bit of the sugar and put to the boil.<\/li>\n\n\n\n<li>Add the egg mix to the liquid and mix with a wooden spoon.<\/li>\n\n\n\n<li>Keep mixing until the liquid thick up a bit! Dont over do it! If you ran a finger in the back of the spoon when covered with the custard, it should keep apart.<\/li>\n\n\n\n<li>Remove from heat and pour it in a container. Cover with cling film<\/li>\n<\/ul>\n\n\n\n<p>Presentation:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Once the pudding moulds are ready, remove the mould, be sure you take off the paper too!<\/li>\n\n\n\n<li>Put each pudding in the middle of a dish. <\/li>\n\n\n\n<li>Pour the custard around the pudding<\/li>\n\n\n\n<li>Put a spoon of the lemon syrup on top of the pudding (put in microware if solid)<\/li>\n<\/ul>\n\n\n\n<p>This is it!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/02\/image-2.png\" alt=\"\" class=\"wp-image-1174\" width=\"474\" height=\"400\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/02\/image-2.png 567w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2023\/02\/image-2-300x253.png 300w\" sizes=\"auto, (max-width: 474px) 85vw, 474px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>It was actually quite nice. Spongy and lemony.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lemon zest garnish ingredients: Process: Lemon Pudding souffle ingredients: Process: Fresh egg custard sauce ingredients: Process: Presentation: This is it! It was actually quite nice. Spongy and lemony.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1173","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1173"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1173\/revisions"}],"predecessor-version":[{"id":1175,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1173\/revisions\/1175"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}