Sharp Lemon Soufflé on a Chocolate Shortbread Base

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This is a wonderfully light and frothy hot soufflé. People often think it is impractical to make a soufflé for the end of the meal but as this pudding is made in stages, almost all of it can be done well in advance. All you have left to do at the end is fold in the egg whites just before cooking. Since the actual cooking takes approximately one hour, this means that the soufflé will be ready just about the time you finish the first part of the meal. The contrast between the sharpness of the