Delight in the light and refreshing flavors of this Lemongrass and Kaffir Soufflé! Combining the vibrant citrus notes of kaffir lime and lemongrass, this elegant dessert is perfect for special occasions or a charming end to any meal. Experience a touch of exotic flair with this surprisingly easy recipe!
INGREDIENTS
- Ingredients:
- 3 egg yolks
- 30g vegetable oil
- 1g salt
- 200g plain yogurt
- 2g vanilla extract
- 35g cake flour
- 15g cornstarch
- 3 egg whites
- 5g lemon juice
- 2 kaffir lime leaves
- 2 lemongrass stalks
- 60g caster sugar
- Unsalted butter (for greasing)
- Extra sugar (for dusting)
Method:
- Prepare the Mold: Grease a muffin mold with unsalted butter, sprinkle sugar inside the molds, and place them in the fridge to chill.
- Make the Yolk Mixture: In a bowl, beat the egg yolks and add the vegetable oil. Mix well, then add the salt, yogurt, and vanilla extract. Sift together the cake flour and cornstarch, and incorporate them into the yolk mixture until smooth.
- Prepare the Lemongrass and Kaffir Juice: Blend the lemongrass and kaffir lime leaves with a bit of water. Strain the mixture to extract the juice and set it aside.
- Whip the Egg Whites: In a separate bowl, add the strained lemongrass and kaffir juice to the egg whites, along with the lemon juice. Whip the egg whites until large bubbles form. Gradually add the caster sugar in three portions, continuing to whip until soft peaks form (meringue). Once smooth, whip at low speed for about 2 more minutes to eliminate large bubbles.
- Combine Mixtures: Add a small amount of the meringue to the yolk mixture and fold gently. Then, fold the yolk mixture into the remaining meringue, mixing gently to maintain the airy texture.
- Bake: Pour the batter into the prepared muffin molds, smoothing the tops. Place the molds in a pan filled with hot water to create a water bath. Bake in a preheated oven at 220°C (428°F) for 6 minutes. Open the oven door briefly (for about 15 seconds) to release some heat, then lower the temperature to 120°C (248°F) and bake for an additional 15 minutes.
- Cool and Serve: Turn off the oven and let the soufflés cool inside for about 10 minutes before removing them. Garnish with kaffir lime leaves and lemongrass before serving.
Enjoy!