BY HOTEL DIRECTOR LLOYD RODRIGUES

INGREDIENTS

For the Custard Cream:
  • 1 Quart milk
  • 5.25 oz of sugar
  • 2pc of vanilla bean
  • 12pc Fresh egg yolks
  • 2.5 oz corn starch
For each Soufflé:
  • 2 oz custard cream – above
  • .75 oz of limoncello liqueur
  • .5 oz sugar
  • 3pc egg whites
For the Decoration:
  • Sugar icing – as needed
  • Candied lemon zest – as needed

GUIDE / INSTRUCTIONS

For the Custard Cream:
  • Boil the milk and 2/3 of the sugar with the vanilla beans.  Beat egg yolks with the remaining sugar until thick.
  • Add the corn starch and continue whisking until pale and ribbon stage.  Whisking continuously.  Pour on boiling milk.  Pour back into the pan and allow to boil for 2 minutes.
Limoncello Soufflé Directions:
  • Combine the custard cream and the limoncello together in a sauce pan.  Mix with a whisk and bring to a boil. Separately whip the egg whites to snow point.
  • Delicately add the sugar.  Add the meringue to the hot limoncello custard cream.  Cover again with mixture.  Baked at 220C for 10-14 minutes.  Decorate each Soufflé with icing sugar and candied lemon zest.

Limoncello Soufflé is very lemony and also contains some alcohol!

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