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  • Woolworths TASTE

    So, you think you can’t cook?

    Feb 25, 2019 6 minutes
    PHOTOGRAPHS MYBURGH DU PLESSIS
    PRODUCTION
    ABIGAIL DONNELLY
    FOOD ASSISTANT
    KELETSO MOTAU
    “The key to mastering Asian dishes lies in balancing the flavours: salty, sour, sweet and hot”
    “Using cream instead of butter makes for a lighter scone as you won’t overwork the dough ”

    A CLASSIC SOUFFLÉ

    The soufflé has a rep for being fiddly – undercook it and you’ll have a soupy mess, overcook it and it’ll collapse. But despite the significant fear factor, making one that’s firm on the outside, moist and fluffy on the inside is a lot easier than you think. See page 114 for extra tips – and never forget the most critical element: timing. A soufflé must be served the minute it comes out of the oven.

    LEMON SOUFFLÉ WITH LEMON CURD ICE CREAM

    Serves 6

    EASY

    GREAT VALUE

    Preparation: 20 minutes

    Cooking: 10 minutes

    milk ½ cup
    free-range egg yolks 4
    flour 1 T
    lemon 1, juiced and zested
    lime 1, zested
    caster sugar 50 g, plus extra for dusting
    butter 1 T, plus extra for greasing
    free-range egg whites 5
    icing sugar, for serving
    Woolworths’ lemon for serving

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