“A Soufflé (French: [su.fle]) 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”.”

Remember to serve this delightful dessert with a glass of La Motte Straw Wine!

Le Soufflé recipe: Lemon and vanilla soufflé

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