Dessert Recipes - Vanilla Rice Soufflé with Lemon Sauce

Ingredients

• 30 ml/2 tbsp ground rice

• 30 ml/2 tbsp caster (superfine) sugar

• 300 ml/1 1/4 cups milk

• 3 eggs, separated

• 5 ml/1 tsp vanilla essence (extract)

• 60 ml/4 tbsp lemon curd

• 15 ml/1 tbsp lemon juice

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Method:

1. Blend the rice with the sugar and a little of the milk in a saucepan. Stir in the remaining milk.

2. Bring to the boil and cook for 5 minutes, stirring all the time, until thick.

3. Remove from the heat and whisk in the egg yolks and vanilla. Whisk the egg whites until stiff and fold in with a metal spoon.

4. Turn into a 15 cm/6 in soufflé dish and bake in the oven at 190°C/375°F/gas mark 5 for about 30 minutes until risen and golden.

5. Meanwhile, heat the lemon curd with the lemon juice and add enough water to form a smooth pouring sauce.

6. Serve the hot soufflé straight from the oven with the sauce.