“A Soufflé is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, that means “to breathe” or “to puff”.”

Ingredients

• 200 g lemon pulp (left over after the lemons were juiced)
• 110 g sugar
• 20 g corn-flour
• 120 g egg-whites
• 40 g sugar
• 1 tsp fresh lemon juice

Instructions

• Combine the lemon pulp, sugar and corn-flour. Bring to boil to cook out the corn flour and form the base of the soufflé.
• Whisk egg-whites until soft peaks form, and gradually add the sugar and lemon juice.
• Lightly fold the meringue into the soufflé base.
• Spoon into individual ramekins and bake at 200 ˚C for 8 to 10 minutes.

Recipe from Barbara Ruegsegger