Food Recipes Guide

Recipe Name : Lady Hornby’s Soufflé

Preparation Time: Less then 30 mins

Cooking Time: 1 Hour
Ingredients:

• Butter and caster sugar, for the dish

• 3 Heaped Tbsp Marmalade (such as Frank Cooper’s Seville Oxford fine cut)

• 1 Tablespoon Brandy

• 5 Large Egg whites Pinch Salt

• 110 Gram Caster sugar (4 oz)

• 25 Gram Blanched toasted split almonds (1 oz)

• 3 Egg yolks

• 125 ml Double cream (4 fl oz)

• 1 Tablespoon Sugar

• 1 Teaspoon Cornflour

Method:
Preheat the oven to 200 °C / 400 °F / Gas 6. Butter a 1.7 litre (3 pint) soufflé dish and sprinkle all over with sugar (this gives the crust extra flavour).

In a bowl mix together the marmalade and brandy until evenly combined.

Whisk the egg whites with the salt until they are stiff. Add the sugar and beat until stiff and glossy. Fold in the marmalade mixture and spoon into a soufflé dish.

Sprinkle with nuts and bake for 15-17 minutes.

Meanwhile, make the custard. Whisk the ingredients together in a heatproof bowl. Heat over a pan of simmering water until hot and slightly thickened (10-15 minutes). Taste and add a little more sugar if you like.

Remove the soufflé from the oven and serve with the custard – straight away is best, but if you need to delay it, turn off the oven, open the door a fraction and leave for 5 – 10 minutes. It will deflate but only slightly.