Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Admittedly a bit blurry but a great gem from ;B

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A sumptuous souffle to devour and enjoy from the kitchens of  lavin

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I've made this sucker twice, both times with extreme difficulty...

Serves 4

7 in souffle dish
3 tsp arrowroot
3 large limes
4 oz caster sugar
2 1/2 oz unsalted butter
4 medium eggs separated at room temp.
4 TBSP of lemon curd
pinch of cream of tartar
1 1/2 oz icing sugar
100g (3 1/2 oz) finely crumbled gingerbread (food processor)

Preheat the oven to 400 degrees F

Zest and Juice all 3 limes
Mix the arrowroot with a little bit of the lime juice
Mix the rest of the juice, zest and half of the caster sugar in a small pan and gentl simmer.
Stir in the arrowroot mixture and cook until thickened.
Whisk in the butter and remove from heat. Let cool then add the egg yolks.
Spoon in and line the bottom of the baking dish with all of the lemon curd
pop egg whites into a mixing bowl with the cream of tartar and whisk until foamy. Add the remaining caster sugar and whisk until it is at a soft peak, then whisk in the icing sugar.
Fold the gingerbread into the egg whites.
Add the thickened lime zest/yolk/butter mixture with the whites and gingerbread and whisk gently
Spoon into baking dish and bake for 15 mins or until slightly risen and browned.
Dust with powdered sugar and serve.

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