Lemon & Cardamom Souffle
Method
Step 1:
Prepare four ramekins with butter. Brushing the butter upwards will help with the rise of your souffle. Sprinkle the buttered ramekins with a little caster sugar, shaking off any excess by tipping them upside down.
Step 2:
Preheat the oven to 180°C (160°C fan, gas mark 4) and place a baking tray on the middle shelf to warm.
Step 3:
In a food processor or using a pestle and mortar, grind the cardamom seeds until very fine. Passing it through a sieve will catch and separate out any large pieces.
Step 4:
In a large bowl mix together the ground cardamom seeds, flour, cornflour and cream until the mixture reachs a smooth consistency.
Step 5:
In a saucepan, heat the milk until it reaches boiling point then remove from the heat and gradually pour the heated milk into the cream, cornflour, flour and cardamom. Whisk the ingredients until they are fully combined and the mixture has thickened.
Step 6:
Transfer the liquid back into the saucepan and heat once more. Whisk continually until the mixtue is simmering and has begun to thicken further.
Step 7:
Remove from the heat and stir in the lemon zest and lemon extract.
Step 8:
In a small bowl, beat together vigorously the egg yolks and caster sugar until it has thickened into a paste. Add this to the saucepan and heat, whisking all of the ingredients together until smooth and beginning to simmer. At this point, remove from the heat and leave to cool.
Step 9:
Whisk in a clean, grease-free bowl, the eggs whites until soft peaks form.
Step 10:
Once the saucepan liquid has cooled down, add a spoonful of the egg whites and beat to loosen up the mix.
Step 11:
Carefully spoon the remaining whites in a spoonful at a time, folding with a metal spoon until fully combined and there is no trace of egg.
Step 12:
Fill each ramekins to the top, smoothing the top with a spatula or knife. Run a finger around the rim of each souffle, as this will help each souffle rise without getting stuck to the ramekin.
Step 13:
Gently place the ramekins on the preheated baking tray in the oven. Bake for 14-15 minutes. Do not open the oven as your souffles will sink. Keep an eye on your souffles and once risen and golden remove and serve immediately.
Step 14:
Finish the souffles with a dusting of icing sugar and some grated lemon zest.
