Light GF lemon soufflé

Ingredients per person

1 lemon, juice and zest

½ tsp. cornflour

½ tbsp. whipping cream

1 tbsp. castor sugar

1 large egg

Equipment

10cm ramekins

Large high sided baking tray

Method

Separate eggs.

Pour yolks, zest and juice, cream and cornflour into a large bowl.

Mix thoroughly. It will be very runny.

Butter one 10cm ramekin per person. Place in tray with a gap between each ramekin.

Whisk egg whites until almost soft peak, add sugar and beat until smooth and thick.

Place a third of whites into yolks and beat to lighten the mix. Pour back into egg whites and gently fold all together.

Pour mixture to the top of each ramekin.

Pour boiling water into the tray. This should come to about halfway up the ramekins.

Cook at 190°C for 15 minutes.

Remove each ramekin with tongs.

Dust with icing sugar and serve immediately.