Citrus Soufflé, Hot Chocolate Ice Cream


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

This soufflé is one of my favourites. Most soufflé recipes are very sweet but here the cirtus syrup and grated zest provide a welcome tartness. Not many restaurants offer soufflés on their menus these days — its considered a little passé — but at dinner parties a soufflé will always steal the show. Much of the preparation can be done in advance and, contrary to what many people think, the oven door can be opened for a short time while the soufflé is cooking.