Lemon & champagne soufflé

The soufflé base

2	lemons
120 grams	champagne
10 grams	corn starch
10 grams	potato starch
50 grams	sugar

Zest the lemons with a fine grater or microplane. Cut those lemons in half and juice them for 80 grams of juice. Also add the champagne, the corn starch, the potato starch and the sugar. Mix it well and then while stirring bring this to a boil. Then once thickened pour it into a bowl and keep it in your fridge for later. For the final prep we only need to make the soufflé glasses. I thought it would be a super cool gimmick to bake the soufflés in champagne bottles. For this I used a bottle cutter and cut the Krug bottles in half. Be careful so you don’t cut yourself. Now take a soldering iron and heat the cutting line all around till the bottle breaks open. Again, be careful! Then take some sanding paper and with a drizzle of water sand down the sharp edges. It took some time and multiple levels of sanding paper, but the result was so worth it! Once it’s completely level and all the edges are smooth wash it well. Now take some soft butter and brush the inside with a thin layer. Start at the bottom and brush to the top. Then add a tablespoon of fine sugar and turn the glass to cover the inside. Remove any excess sugar and set it aside for later.

How to finish the soufflé

50 grams	soufflé base
75 grams	egg white
40 grams	sugar

Transfer the soufflé base into a bowl and mix it well. Now pour the egg white into a mixing bowl and start beating it. Once a white foam starts to form add the sugar and beat it for a couple more minutes till the meringue has stiff fluffy peaks. Add a third of the meringue to the base and fold this together. Then add the remaining meringue and fold this together as well. Try to mix it as little as possible to keep all the air in the mixture. Now fill a piping bag and fill the glass. Level it and then use your thumb to clean the side. Bake the soufflé at 175 degrees Celsius for 8 minutes.