Recipe: Lemon Soufflé Le Sirenuse Positano
Perfect for autumn, this Lemon Soufflé from Le Sirenuse combines Amalfi Coast lemon zest with warm egg foam, served individually and perfect for four. A delicious, easy recipe with leftover lemon...
Ingredients
- 250g milk
- 300g sugar
- 350g single (pouring) cream
- 180g egg yolks
- 100g fine white flour (Italian 00 or equivalent)
- 50g melted butter
- Grated rind of 5 lemons
- 170g lemon cream (as above)
- 30g plain white yogurt
- Grated rind of 2 lemons (the yellow zest, not the white pith)
- 160g egg whites
- 40g sugar
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