Chef Sean Paul Johnson
Specials
Chef Sean Johnson
Lemon and lime souffles
Lemon and lime soufflés
Ingredients
10g butter, melted, to grease 5 tablespoons caster sugar 30g butter 1 tablespoon plain flour 120 ml milk 4 eggs, at room temperature, separated 1 teaspoon finely grated lime rind 1 tablespoon lime juice 1 tablespoon lemon juice 30g lemon mascarpone Step 1
Place oven shelf in the lower part of the oven. Place a large baking tray on shelf. Preheat oven to 200°C/180°C fan-forced. Using an upward motion, brush six 175ml capacity ramekins with melted butter. Sprinkle with 2 tablespoons sugar to coat. Shake out excess. Step 2
Melt butter in a small, heavy-based saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk. Return to heat. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Remove from heat. Transfer to a large bowl. Stir in remaining sugar, 2 egg yolks, lime rind, lime juice and lemon juice. Set aside to cool for 5 minutes. Step 3
Using an electric mixer, beat 4 eggwhites until soft peaks form. Using a metal spoon, stir one-quarter of the eggwhite into lemon mixture. Fold in remaining eggwhite. Step 4
Spoon 2 teaspoons lemon curd into each ramekin. Top with mixture, leaving 1cm below rim. Gently tap base of each ramekin on work surface to remove air pockets. Smooth tops. Place ramekins on hot baking tray. Bake for 15 to 17 minutes or until light golden and puffed. Serve.
Little lemon dessert cakes
Little lemon dessert cakes 3 medium lemons 150g caster sugar 125g butter, softened 2 eggs, separated 1 cup self-raising flour 2 tablespoons milk Double cream, to serve
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4-cup capacity non-stick texas muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tablespoons
Chef Sean Johnson
Lemon and lime souffles
Lemon and lime soufflés
Ingredients
10g butter, melted, to grease 5 tablespoons caster sugar 30g butter 1 tablespoon plain flour 120 ml milk 4 eggs, at room temperature, separated 1 teaspoon finely grated lime rind 1 tablespoon lime juice 1 tablespoon lemon juice 30g lemon mascarpone Step 1
Place oven shelf in the lower part of the oven. Place a large baking tray on shelf. Preheat oven to 200°C/180°C fan-forced. Using an upward motion, brush six 175ml capacity ramekins with melted butter. Sprinkle with 2 tablespoons sugar to coat. Shake out excess. Step 2
Melt butter in a small, heavy-based saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk. Return to heat. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Remove from heat. Transfer to a large bowl. Stir in remaining sugar, 2 egg yolks, lime rind, lime juice and lemon juice. Set aside to cool for 5 minutes. Step 3
Using an electric mixer, beat 4 eggwhites until soft peaks form. Using a metal spoon, stir one-quarter of the eggwhite into lemon mixture. Fold in remaining eggwhite. Step 4
Spoon 2 teaspoons lemon curd into each ramekin. Top with mixture, leaving 1cm below rim. Gently tap base of each ramekin on work surface to remove air pockets. Smooth tops. Place ramekins on hot baking tray. Bake for 15 to 17 minutes or until light golden and puffed. Serve.
Little lemon dessert cakes
Little lemon dessert cakes 3 medium lemons 150g caster sugar 125g butter, softened 2 eggs, separated 1 cup self-raising flour 2 tablespoons milk Double cream, to serve
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4-cup capacity non-stick texas muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tablespoons