SOUFFLE BASE
- 500g Milk
- 6 Yolks
- 30g Cornstarch
- 80g Sugar
- 100g Lemon Juice
- 10 gr Lemon Zest
Bring the milk and lemon zest to a boiling point. In a bowl, mix the egg yolks with sugar and cornstarch. Pour the milk into the bowl. Mix well and put back on the pot. Cook stirring constantly for about 5 minutes; remove from the heat and add the filtered lemon juice.
to make three souffles:
- 50g Souffle Base
- 80g Egg Whites
- 35g Sugar
- a pinch of Citric Acid and Licorice Powder
Using an electric mixer, beat egg whites and add the sugar. Gradually mix it into the base 1/3 at a time. Fill a buttered and sweetened ramekin. Bake in a preheated oven at 180°C until souffles are puffed and have risen (for about 7-8 minutes).
LEMON SORBET
- 200ml Water
- 80ml inverted Sugar
- 70ml Glucose
- 40g Sugar
- 4g Gellan Gum
- 450g Lemon Juice
- 120g Sunflower Oil
- 1g Xantham Gum
- Put the water, inverted sugar, glucose, sugar and gellan gun in a pan and warm over a low heat until dissolved. Increase the heat and boil for one minute. Remove from the heat and transfer to a metal tray and let it cool down.
- In the meantime, squeeze the lemons and strain the juice.
- Blend the lemon juice, sunflower oil and xantham gum until is well mixed. Add the base of sorbet that should be cold and firm and blend again. Strain it.
- Pour into a container and transfer to the freezer at -10 celsius degrees. Stir it in an ice cream maker and it is ready to serve.
to serve:
Take the souffle from the oven and quickly sprinkle with a lemon-shaped stencil with the liquorice powder and serve immediately with a quenelle of lemon sorbet.
