French Lemon Grape Soufflé

Instructions

1. 1

   Preheat your oven to 180°C (356°F) and prepare a soufflé dish by greasing it with butter and dusting it with sugar.

2. 2

   Separate the egg yolks from the whites. Place the egg whites in a clean, dry bowl and set aside.

3. 3

   In a medium saucepan, heat the milk over medium heat until it is warm but not boiling.

4. 4

   In a separate bowl, whisk together the egg yolks and 50g of sugar until the mixture is pale and thick.

5. 5

   Gradually add the flour to the egg yolk mixture, whisking continuously to avoid lumps.

6. 6

   Slowly pour the warm milk into the egg yolk mixture, whisking constantly.

7. 7

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard. Remove from heat.

8. 8

   Grate the zest of the lemon and squeeze its juice. Add both the zest and juice to the custard, stirring well.

9. 9

   In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 50g of sugar and continue to beat until stiff peaks form.

10. 10

    Gently fold the beaten egg whites into the custard mixture, being careful not to deflate the whites.

11. 11

    Fold in the grapes gently.

12. 12

    Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.

13. 13

    Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown.

14. 14

    Serve immediately, as soufflés tend to deflate quickly after being removed from the oven.