Lemon and Lime Curd Soufflé with Toast Ice Cream Recipe


4 servings

For the soufflés

For the ice cream

  • 4 egg yolks

  • 250ml single cream

  • 250ml double cream

  • 1 tbsp cornflour

  • 3 slices white bread (crusts removed)


For the ice cream

  • Toast the bread until browned.

  • Blitz in a food processor until you have very very fine breadcrumbs.

  • Pour the single cream into a saucepan and mix the breadcrumbs into it.

  • Place on a low heat for the toast flavour to infuse for 5 minutes. Then turn up the heat until the milk starts to boil.

  • Remove from heat. Strain through a muslin cloth If possible (if not then no problem – you will have slightly textured ice cream which is still as delicious!)

  • In a large bowl, whisk caster sugar with egg yolks. Add the cornflour and whisk in.

  • Pour the hot toast cream slowly into the egg mixture, whisking continuously.

  • Pour the mixture back into the saucepan and place back on a low heat. Stir continuously until mixture thickens to custard consistency (do not boil otherwise the eggs in the mixture will scramble!)

  • Pour the mixture into a tin and place in fridge until fully cooled.

  • Pour the double cream into a glass bowl. Remove the toast custard from the fridge and spoon it into the glass bowl with the cream. Whisk together until fully incorporated then pour into an ice cream maker.

  • Churn in an ice cream maker for 45 mins or according to manufacturer’s instructions. Freeze.

For the soufflé

  • Heat oven to 180°C

  • Grease 4 ramekins with butter and coat with sugar until evenly covered

  • Sterilise a glass bowl with hot water before making the meringues, to remove any grease. Whisk the egg whites with an electric whisk, gradually adding the sugar until it forms stiff peaks.

  • In another large bowl, put 4 tablespoons of lemon and lime curd. Gently fold in a 1/3 of the meringue mixture into the curd until it is incorporated. Do not whisk it together, just fold it gently, ensuring that you keep as much air in as possible.

  • Gently fold in the remaining meringue mixture into the curd meringue mix – don’t knock out all the air.

  • Spoon the mixture into the ramekins and smooth the top using a palette knife. Run your thumb around the edge to form a dipped edge.

  • Bake for 10-15 minutes until risen.

  • Sprinkle icing sugar on top before serving and serve alongside a scoop of toast ice cream and another spoonful of lemon and lime curd.