Lime soufflé with cream, lime zest and sherry

Lime soufflé with cream, lime zest and sherry

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  • 4
  • Easy
  • 30 minutes
  • 25 minutes
  • Graham Beck Brut Blanc Méthode Cap Classique 2004


  • ¾ cup milk
  • 10 g cornflour
  • 3 T fresh lime juice
  • 2 t lime zest, plus extra for garnishing
  • 4 free-range egg yolks
  • 6 free-range egg whites
  • ½ t coarse salt
  • 65 g caster sugar
  • 1 cup cream
  • ½ cup sweet sherry

Cooking Instructions

Preheat the oven to 180°C.
Using a cast-iron saucepan, combine the milk and cornfl our over a low heat then simmer until thickened, stirring constantly.
Remove from the heat, stir in the lime juice, lime zest and egg yolks, and whisk thoroughly.
Beat the egg whites with the salt until soft peaks form, then slowly add the caster sugar and continue whisking until stiff peaks form.
Stir a spoonful of the egg-white mixture into the egg-and-lime mixture then quickly and gently fold in the remaining egg-white mixture.
Spoon into four greased soufflé dishes.
Bake for 20 minutes, or until the souffl és are golden and have risen.
To serve, drizzle with fresh cream and sherry, and scatter with a little extra lime zest. Serve warm.

Cook’s tip: If you’d prefer to make one large soufflé instead of four individual portions, increase the baking time to 35 minutes.

TASTE’s take:
When it comes to a triumphant close, this feathery soft soufflé – with just a hint of lime – certainly rises to the occasion.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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