But you can, trust us. Follow Abigail Donnelly’s fail-proof methods and you will banish that sinking-soufflé feeling, discover the secret to crisp-skinned fish, featherlight scones and nail the tricky flavour balance in a Thai curry paste.
A CLASSIC SOUFFLÉ
The soufflé has a rep for being fiddly – undercook it and you’ll have a soupy mess, overcook it and it’ll collapse. But despite the significant fear factor, making one that’s firm on the outside, moist and fluffy on the inside is a lot easier than you think. See page 114 for extra tips – and never forget the most critical element: timing. A soufflé must be served the minute it comes out of the oven.
LEMON SOUFFLÉ WITH LEMON CURD ICE CREAM
Serves 6
EASY GREAT VALUE Preparation: 20 minutes Cooking: 10 minutes
milk ½ cup
free-range egg yolks 4
flour 1 T
lemon 1, juiced and zested
lime 1, zested
caster sugar 50 g, plus extra for dusting
butter 1 T, plus extra for greasing
free-range egg whites 5 icing sugar, for serving
Woolworths’ lemon curd ice cream, for serving
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82 words on...
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