www.iccadubai.ae 393 Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Measuring scale Measuring spoon set Mixing bowls Microplane / Zester Saucepan Flexible Spatula Rubber Spatula Ramekin Pastry Brush Baking Tray Key Learning Panada French Meringue Yield: 1 - 2 portions Ingredients Method 1. Grease soufflé dish and sprinkle the base with sugar and set in refrigerator. 2. Preheat oven to 170° C. 3. Make a panada with the bread flour, milk, sugar I, vanilla and lemon zest. 4. Cool the panada completely and then add in the egg yolk and butter and mix well with a whisk 5. Separately, make French meringue from the egg white, caster sugar II and cream of tartar 6. Fold the meringue into the panada in 2 – 3 additions and fold until smooth and fluffy 7. Pour in the soufflé mixture and bake at 170 – 175° C with no fan for 10-12 minutes or until the soufflé stops rising and is golden brown 8. Sprinkle with icing sugar and serve warm with crème anglaise Baked Lemon Souffle Base Bread flour 22 g Butter 22 g Milk 125 ml Caster Sugar I. 30 g Eggs yolk 45 g Vanilla 1 tsp Lemon zest ½ tsp French Meringue Egg white 75 g Caster sugar II. 15 g Cream of tartar 1 pinch Serve Icing Sugar A/R
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