Dessert · Earlier

Lemon Curd Soufflé with Lemon Curd Ice Cream

Name: Lemon Curd Soufflé with Lemon Curd Ice Cream
Yield: : 6
Ingredients: ¾ cup lemon juice; 125g butter, chopped; 1 lemon, zest finely grated; 5 eggs; ¾ cup caster sugar; 500ml (2 cups) milk; 1 lemon, zest finely grated, ½ juiced; 1 vanilla bean, split, seeds scarped; 85g caster sugar; 6 egg yolks; 150g lemon curd; 30g butter, softened; 30g caster sugar; ½ vanilla bean, split, seeds scraped (optional); 1 egg yolk; 110g plain flour, plus extra to dust; Pinch salt; 15g butter, chopped, plus extra for greasing; 200g caster sugar, plus extra for dusting; Spray oil, to grease; 185ml milk; 1 vanilla bean, split, seeds scraped; 2 lemons, zest finely grated; 1 egg; 7 egg yolks; 50g (1/3 cup) plain flour, sifted; 5 egg whites; Icing sugar, to dust

Gary Mehigan

Judge · 29 Aug 2013

View full method on 10 Play ↗ Open in The Pass

: 6

Serves

Components

Ingredients

—

Season

Ingredients

Lemon curd

¾cup lemon juice

125gbutter, chopped

1lemon, zest finely grated

5eggs

¾cup caster sugar

Lemon Curd Ice Cream

500ml (2 cups)milk

1lemon, zest finely grated, ½ juiced

1vanilla bean, split, seeds scarped

85gcaster sugar

6egg yolks

150glemon curd

Sable

30gbutter, softened

30gcaster sugar

½vanilla bean, split, seeds scraped (optional)

1egg yolk

110gplain flour, plus extra to dust

Pinch salt

Souffle

15gbutter, chopped, plus extra for greasing

200gcaster sugar, plus extra for dusting

Spray oil, to grease

185mlmilk

1vanilla bean, split, seeds scraped

2lemons, zest finely grated

1egg

7egg yolks

50g (1/3 cup)plain flour, sifted

5egg whites

Icing sugar, to dust

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsMilkSugarFlourButterVanillaLemonIcing SugarVegetarianAdult SupervisionComfort FoodDessert

Recipe by Gary Mehigan. Originally published by Network 10 on 29 Aug 2013.

Original on 10 Play ↗