Citrus vanilla soufflé

Citrus vanilla soufflé

Made by the Chef Aldo Rivaldi

INGREDIENTS (for 4 servings)

– 4 Large eggs, separated

– 300ml Milk

– 50g Flour

– 45 Sugar for egg yolks

– 15g vanilla extract

– 10 Lemon/ lime zest

– 1g Salt

– 45g Sugar for egg whites

– For coating the ramekins baking spray and sugar

– Topping powdered sugar


– Preheat oven to 180C

– Prepare ramekins: Brush the ramekins with baking spray and then, coat the ramekins with sugar. This will make the soufflé to rise evenly.

– In a medium saucepan bring milk to a simmer.

– In another saucepan mix yolks with 45g sugar until slightly pale and add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat.  Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.

– Remove from heat and stir in vanilla extract and lemon zest and let cool slightly

– In a separate bowl whip eggs white with a pinch of salt until foamy. Gradually add r 45g of sugar and continue whipping until stiff peaks form and gradually fold the whipped whites into the yolk mixture.

– Divide mixture evenly into the prepared ramekins and place the filled ramekins in a bain-marie to bake for 25 to 30 minutes until golden and puffed

– Dust with powdered sugar and serve immediately.

– Enjoy your soufflé!

Aldo Rivaldi has study Food Preparation & Culinary Arts in City & Guilds, Food Preparation & Cooking in City & Guilds and works at present as Demi Chef de Partie in Nautilus Resort Rarotonga. Follow Aldo in Facebook

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