Lemon & Honey Soufflé Recipe by Tess Ward

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Lemon & Honey Soufflé Recipe

By Tess Ward

Soufflé is often thought of as tricky to make, but there is a knack to it. All you have to do is make sure you beat the egg whites properly before folding them into the sweet yolk and honey batter, for a light and fluffy result every time. I have used fragrant lime to give the mixture zestyness and used natural honey to sweeten, both flavours that work wonderfully with the sweet mango curd drizzle.

It’s the perfect recipe to show off with, just be sure to eat it immediately as it will sink.

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Serves 4


•           Butter, for greasing ramekins

•           2 Lemons, juice and zest

•           4 Egg Whites and 2 Yolks

•           6 tablespoons Honey

•           1 tsp Vanilla Extract

•           2 tablespoons Cornflour

•           1 tablespoon White Spelt Flour

•           100ml Double Cream

•           100ml Milk

Method:tess souffle 1200x1200

1. Preheat the oven to 190°C/Gas 4 & grease four ramekins with butter.

2. Separate the eggs, adding the 4 whites to one bowl and the two egg yolks to another.

3. Grate the zest of the lemons and squeeze the juice into a small bowl and set aside.

4. Put the cream, vanilla, spelt flour and cornflour into a medium-sized bowl and mix into a smooth paste.

5. Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.

6. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Then add the rest of the milk, mixing continually.

7. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a whisk until it’s thickened. When you feel it thickening, remove the pan from the heat and add the lemon juice , zest, honey and egg yolk. Whisking continually. Put the saucepan back on the heat to thicken until it looks like custard, then take it off the heat and put it to one side to cool to body temperature.

8. Whisk the egg whites in another large clean bowl (a clean bowl is essential or the whites won’t whip to full volume.) You can use either elbow grease or an electric hand mixer. Whisk the whites until they reach soft peaks.

9. When the mixture in the saucepan has cooled to body temperature you can fold in the egg whites. Use a large metal spoon or spatula to very gently fold them in, trying not to knock out the air. Gently fold until the mixture is all one colour, then fill the ramekins to the top with the batter.

10. Place the ramekins on the baking tray in the middle of the oven for about 13-14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are golden on top.

11. Drizzle with mango sauce (optional) and serve immediately.


Last month we took to the streets &  introduced lots of lovely ladies (& even a few gentlemen!) to our new Soufflé collection. Take a look to see what they thought of our new tasty textures…

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