7

Lemon soués

SERVES 6-8

When we make soulés, we can’t help but think of Julia Child. Inspired by her

classic recipe, we begin with a sauce bouilli, a thickened mixture of milk, sugar,

and flour, which makes them especially delicate. Light and airy with just a hint

of lemon, they can be adapted using orange juice and zest or vanilla.

90 gm white sugar

300 ml milk

30 gm unbleached flour

4 large egg yolks

3 tbsp unsalted butter,

plus extra for greasing

1 tbsp lemon zest

1 tbsp lemon juice

6 large eggwhites

Pure icing sugar, for dusting

1 Preheat the oven to 205°C.

Butter the insides of eight

individual 1-cup ramekins or

one large 1.4-litre soulé mould.

Using 2 tbsp of sugar, sprinkle

the insides of the ramekins,

tapping to remove any excess.

Place ramekins on an oven tray.

2 Whisk milk, flour and 50gm

white sugar in a saucepan until

well-combined. Place over

medium-high heat and cook,

whisking continuously, until

mixture thickens and comes

to the boil (about 3 minutes).

Transfer to a large bowl and

cool briefly (2-3 minutes).

3 Add the egg yolks, one

at a time, whisking until fully

incorporated before adding the

next yolk. While the mixture is

still warm, add the butter, lemon

zest and lemon juice, and whisk

until fully combined.

4 In a large, very clean,

preferably copper bowl (or in

the bowl of an electric mixer),

beat eggwhites, remaining

1 tbsp sugar and ⅛ tsp salt with

a balloon whisk until firm peaks

form. Stir a large spoonful of

whipped eggwhite into the

soulé base to begin lightening

it, then using a rubber spatula,

gently fold in the remaining

eggwhite, leaving some white

streaks in the soulé mixture

and working quickly to keep

the base light and airy.

5 Pour the finished mixture

into the prepared ramekins,

filling them to just below the

rim. Run your thumb around

the inside edge of the moulds

to remove any smears and

ensure a proper lift. Bake until

the tops of the soulés are

golden brown and lifted about

5cm above tops of the ramekins

(15-18 minutes; 25-30 minutes

for the large soulé mould).

Do not be tempted to open

the oven during baking or the

soulés will fall. Dust with icing

sugar and serve immediately.

130 GOURMET TRAVELLER