On Saturday, we went to a lemon dessert baking class hosted by Luke Crawford from Neo Cafe and Eatery. I love baking with lemons and we used beautiful Meyer lemons from Twisted Citrus in sunny Gisborne.
Finally, it was onto something a little trickier: lemon soufflé. The process was very different to the chocolate soufflé I make. This is not a recipe that can be refrigerated prior and is best prepared immediately before cooking. There is something incredibly fun about watching a recipe rise and rise in the oven then delicately settle into its final form. After a few soufflé attempts, I've decided that this dessert is not as scary as I'd feared and the results are worth the careful attention the recipes require.
|Second afternoon tea: lemon soufflé|