Lime soufflé

Pascal L'Hostis Yann Broband Lycée Chaptal 35, chemin des justices 29000 QUIMPER

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8 Steps

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Fry/cook

Stir/mix

Serve/eat

Brush

Peel

Heat up

Boil

Bake

Chop

Add

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FINGER BISCUITS 16 no

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LIME 1 no

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INGREDIENTS FOR 8 COVERS

ICING SUGAR 0.020 kg

BUTTER 0.020 kg

GRANULATED SUGAR 0.125 kg

GLAZING

LINING FOR DISHES

EGG WHITES 4 no

FINISH

SOUFFLE MIXTURE

EGG YOLKS 2 no

ICING SUGAR 0.005 kg

VANILLA PODS 1/2 no

LIQUEUR 0.04 L

FLOUR 0.050 kg

GRANULATED SUGAR0.125 kg

EGG YOLKS 4 no

MILK 0.50 l

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• Equipement for preparation, cooking and presentation
• Weight and measure the food stuff

STEP 1: Arrange the work place

Lime soufflé

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Stainless steel bowl and wisk

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• Set the milk to boil with the half vanilla pod
• Separate the eggs
• Cream the yolks with the sugar
• Add the sieved flour, mix together
• Gradually, pour the boiling milk over the mixture while stirring it with a small whisk, then put the mixture into the saucepan
• Cook the pastry cream for several minutes, stirring it continuously.
• Away from the stove add the juice and zest of a lime and transfer the pastry cream into a stainless steel bowl
• Sprinkle the surface with a little icing sugar to avoid a skin forming

STEP 2: PASTRY CREAM

Lime soufflé

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• Butter the inside of the dishes with a pastry-brush and coat the butter with granulated sugar

STEP 3: SOUFFLE DISHES

Lime soufflé

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• Add two raw eggs yolks to the pastry cream
• whisk the egg whites into peaks with a small pinch of salt
• Mix in a small quantity of the whisked egg whites in order to slightly thin down the pastry cream, before gently folding in the rest using a small spatula.

STEP 4: SOUFFLE MIXTURE

Lime soufflé

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• Soak the biscuits in the grand marnier liqueur

STEP 5: BISCUITS

Lime soufflé

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• Arrange half of the finger biscuits at the bottom of the dishes.
• Pour a little bit of the mixture on the biscuits , then put in the rest the mixture.
• Fill the dishes up to the brim.
• Smooth the surface and decorate with a palette knife

Palette knife

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STEP 6: FILL THE SOUFFLE DISHES

Lime soufflé

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• Start the cooking process at the bottom of an oven for several minutes, cook them at 200°c for 20 to 25 minutes.
• Glaze the soufflés by sprinkling them with icing sugar 3 to 4 mins before they are finished.

STEP 7: SET THE SOUFFLES TO COOK

Lime soufflé

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WATCH

For an even more gourmet recipe, add a scoop of ice cream of your favourite flavor to the soufflé just before serving ! Watch this video with Gordon Ramsay.

• Arrange the soufflé on a large round dish
• Serve immediately

STEP 8: DRESS THE SOUFFLE

Lime soufflé

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Monday September the 30th, 2019« The first Euro hands-on workshop of the year was a real success ! » It is with great pleasure the Euro class students and teachers gathered in the Blue kitchen to prepare « Lime Soufflés ». This was the first production of the year and everything went smoothly ! Although speaking a foreign language is not that natural a reflex for everyone, each one of the persons present in the kitchen made a real effort to speak English. Even the shyer students took an active part in the workshop. The session was followed by a « dégustation »* (*tasting) of the soufflés, during which opinions and impressions were exchanged… in English ! Congratulations to all the attendees ! www.lycee-chaptal.fr/

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Thank you for listening!

Pascal L'HostisYann BrobandLycée Chaptal 35, chemin des justices 29000 QUIMPER