Lemon Soufflé (Soufflé di Limone)
Instructions
Dilute the flour with the milk and let it thicken over low heat.
Combine honey and melt well.
Remove the mixture from the heat and let it cool.
Add the 3 egg yolks, 2 tablespoons lemon juice and finely grated zest.
Mount Snow very firm egg whites and incorporate them to the mixture.
Pour everything into a buttered soufflé mould and bake at 180 degrees for 30 minutes.
Serve immediately.
Ingredients and dosing for 4 persons
- 125 g of wholemeal flour
- 40 cl of milk
- 150 g of honey
- 2 tablespoons of lemon juice
- 3 egg yolks
- 3 egg whites
- 1 butter