An easy recipe for a quick but delicious dessert – that is always my goal. These little soufflés are light and fluffy, tasty and easy to make.
1 cup double thick Greek yogurt
3 large eggs, whites and yolks seperated, at room temperature
3 tbsp flour
A pinch of salt
1 tsp lemon essence
A pinch of cream of tartar
125 ml sugar
A mixture of lemon curd and Greek yogurt
Butter 8 (4 ounce) ramekins and place on a baking sheet. Preheat the oven to 180 degrees C.
Whisk together the yogurt; egg yolks; four; salt and lemon essence. Set aside.
In another mixing bowl, whisk the egg whites and cream of tartar until foamy. Gradually add in some sugar and continue beating on medium-high speed until all the sugar has been used and egg whites are soft peaks.
Fold the egg whites into the yolk mixture. Make sure all the egg whites have been incorperated. Spoon into the ramekins and bake for about 12 -15 minutes. Serve immediately with a dollop of the lemon curd mixture on top.