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April 17, 2021

Soufflé with yogurt and hints of lemon

Posted on May 20, 2015 by in baked goods, rsg

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Soufflé is a tricky thing, especially the hot version. Cold souffles are set with egg whites and gelatine so they are flop proof! A warm soufflé is a different story.

Soufflé, the warm kind, does not wait for your guests. Your guests wait for it……. the souffle! It is finicky, falls flat before you even make it to the table, but if you get it right, the souffle always rises to the occasion! Believe me, I have tried to get the high hat, the well-risen soufflé. The word “soufflé” derives from the French verb souffler which means “to blow up” or, more loosely, “puff up”!


Well, the good news is that I have finally found the recipe that is light, rich and creamy and left me enough “puff” to take a picture. You still have to get it to the table fast, but no broken legs required!

Lemon is my favorite ingredient in the kitchen. Not only do I use it in sweet and savory dishes to give it a flavor boost, but it has so many other uses that will save you time and money:

– Freshen the fridge
Remove refrigerator odors easily. Put lemon juice on a sponge and leave it in the fridge overnight.
– Brighten your pots
Give those dull pots and pans a sparkle, inside and out. Just rub the cut side of half a lemon all over your pots and pans and buff with a dry cloth.
– Refresh wooden cutting boards
Your cutting boards have a bad smell? You use it to chop onions, crush garlic, cut raw and cooked meat and chicken, and pre-pare fish, are you surprised? Get rid of the smell and sanitize the board, by rubbing it all over with the cut side of half a lemon and rinse off with warm water.
– Clean your microwave
Is the inside of your microwave dirty and full of food splatters? You can give it a good cleaning without scratching the surface with harsh cleansing detergents or using a lot of elbow grease. Mix 3-4 tablespoons lemon juice into 1 1/2 cups water in a microwave-safe bowl. Microwave for 5-10 minutes, allowing the steam to condense on the inside walls and ceiling of the oven. Wipe away the softened food with a dish cloth.

Back to the soufflé, I made mine with Fairview Full Fat Yogurt and together with the lemon, it has a tangy, fresh, yet creamy feel in the mouth. Perfect to enjoy after a heavy winter meal!


Soufflé with Yogurt and hints of lemon

serves 6


250 ml Fairview Full Fat Yogurt – or any other full cream yogurt

4 large egg yolks

zest of 1 big lemon

4 large egg whites, room temperature

30 ml flour

pinch of salt

5 ml vanilla extract

2 ml cream of tartar

60 ml sugar

butter and sugar, for ramekins

Preheat the oven to 180 C/375F.
 Lightly butter six ramekins. Pour some sugar into each ramekin and roll the ramekins to coat the inside of the ramekin. Set on a baking sheet.
 Mix together the yogurt, egg yolks, flour, salt, lemon zest and vanilla extract in a mixing bowl.
 Beat egg whites and cream of tartar until foamy. Gradually add the sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have soft peaks.
 Gently fold egg whites in to yolk mixture.  Make sure all egg whites have been fully incorporated.
 Spoon mixture into ramekins (fill to just below the top). To help your souffle to rise evenly, run your thumb along the outer edge of the dish, about a 1 cm deep or so, before you bake. .Bake for about 15 minutes, until evenly risen and lightly browned around the edges. Dust with icing sugar and 
serve immediately.


Tomorrow  morning  just after 9 o’clock, I will be making these in the RSG studios, tune in if you have a chance!

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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5 Responses to “Soufflé with yogurt and hints of lemon”

  1. Andre Brand 21 May 2015 at 2:38 pm #

    Looks delicious, but how much lemon to give it a good hint and flavour boost?

    • nerinatimm 25 May 2015 at 8:30 am #

      Andre, ek gebruik die zest en sap van 1 suurlemoen!

  2. Anita 21 May 2015 at 7:49 pm #

    Hello Nina, I know that you also do banting or at least have a good knowledge of it. Do you think one would be able to use almond or coconut flour instead of the flour? And which quantity? Should one use more liquid then, maybe an extra egg? Thank you in advance.

    • nerinatimm 25 May 2015 at 8:29 am #

      Anita, ooooo ek dink jy sou kon, ek dink selfs die eiers is genoeg, die geheim lê in die hoeveelheid eierwitte teenoor beslag! Laat weet gerus as jy probeer het. Hou die amandel meel dieselfde as gewone meel!

  3. Helmine le Roux 26 May 2015 at 2:16 pm #

    Welke stadium voeg jy die suurlemoen by? Dit klink héérlik; ek gaan dit beslis maak.

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