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Le Soufflé recipe: Lemon and vanilla soufflé

“A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, that means “to breathe” or “to puff”.”

With the tastes of France being celebrated at the annual Franschhoek Bastille Festival, Chef Vicky Gurovich of the Pierneef à La Motte Pastry Kitchen shares a recipe for a lemon and vanilla soufflé that will awaken the French chef in anyone!

Remember to serve this delightful dessert with a glass of La Motte Straw Wine!

Le Soufflé recipe: Lemon and vanilla soufflé


200 g lemon pulp (left over after the lemons were juiced)

110 g sugar

20 g corn-flour

120 g egg-whites

40 g sugar

1 tsp fresh lemon juice


Combine the lemon pulp, sugar and corn-flour. Bring to boil to cook out the corn flour and form the base of the soufflé.

Whisk egg-whites until soft peaks form, and gradually add the sugar and lemon juice.

Lightly fold the meringue into the soufflé base.

Spoon into individual ramekins and bake at 200 ˚C for 8 to 10 minutes.

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