Ingredients
For 6 portions for 30 x 20 cm oven proof dish
250g
QimiQ Classic, unchilled
3
Lemon(s), untreated
50g
Preserving sugar
1tbsp
Ginger root
2tbsp
Lemon juice
0.5
Lemon(s), finely grated zest
50g
Sugar
4
Egg yolk(s)
80g
Flour
40g
Bread crumbs
4
Egg white(s)
80g
Sugar
g
Butter, for the baking tin
Powdered sugar, for the baking tin
Preparation
- Preheat the oven to 160 °C (conventional oven).
- Peel, fillet and dice the lemons.
- Place the diced lemons, preservation sugar, lemon peel and ginger in a saucepan and bring to the boil. Cook for approx. 10-15 minutes and allow to cool.
- Whisk the unchilled QimiQ Classic smooth. Add the lemon juice, lemon zest, sugar and egg yolks and mix well. Fold in the cold lemon cubes.
- Mix the flour and bread crumbs together.
- Whisk the egg whites and sugar stiff and fold into the QimiQ mixture alternately with the flour and bread crumb mixture.
- Grease a soufflé dish with butter and dust with icing sugar.
- Pour in the mixture and bake for 50 minutes (cover with tin foil to prevent burning if necessary).
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